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Authentic Bahamian Chicken Souse Recipe

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4.3 from 3 reviews

Authentic Bahamian Chicken Souse is a flavorful and tangy stew featuring tender chicken wings simmered with fresh lime juice, aromatic spices, and a medley of vegetables including potatoes, celery, carrots, and onions. This traditional Bahamian dish is brightened with the heat from a small hot pepper and perfumed with allspice and bay leaf, making it a comforting yet refreshing meal perfect for family gatherings or a hearty lunch.

Ingredients

Chicken and Broth

  • 4 lb chicken wings, separated from drums
  • Lots of water (for blanching and simmering)
  • 1 tablespoon olive oil

Vegetables

  • 1 pound russet or Yukon gold potatoes, peeled and cut
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped carrots
  • 1 small hot pepper
  • 3 cloves garlic, chopped

Seasonings

  • 3/4 cup fresh lime juice
  • 1 tablespoon allspice
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons salt (divided)

Instructions

  1. Prepare the chicken: Separate the chicken wings from the drumsticks and rinse them thoroughly in cold water with a splash of vinegar for cleaning. Drain well.
  2. Boil water: Fill a large stockpot mostly full with clean water and bring it to a rolling boil over high heat.
  3. Blanch the wings: Add the chicken wings to the boiling water and blanch for about 10 minutes until the water becomes foamy, which helps remove impurities and excess fat.
  4. Drain and clean pot: Remove the pot from heat, drain the wings in a colander, and discard the blanching water. Rinse the pot to remove any residue.
  5. Sauté potatoes: Return the pot to the stove over medium heat and heat the olive oil until glossy. Add the potatoes, which should sizzle upon contact. Cook for 2-3 minutes, stirring frequently to lightly brown them.
  6. Add vegetables: To the pot, add the chopped celery, carrots, and onions along with 1 teaspoon of salt. Continue cooking for another 2-3 minutes, stirring until the vegetables release a fragrant aroma.
  7. Add pepper and garlic: Stir in the chopped hot pepper and garlic for added heat and flavor, mixing thoroughly.
  8. Combine chicken and seasonings: Return the blanched chicken wings to the pot. Add enough water to cover the wings fully, then mix in the fresh lime juice, allspice, bay leaf, red pepper flakes, and the remaining 1 teaspoon of salt. Stir everything well.
  9. Simmer the stew: Cover the pot with a lid, reduce the heat to medium, and allow the souse to simmer gently for 20-30 minutes or until the potatoes are tender when pierced with a fork and the chicken is fully cooked through.
  10. Serve and garnish: Remove the pot from the heat and serve the chicken souse immediately. Optionally, add more lime juice and red pepper flakes to taste for extra tanginess and heat.

Notes

  • Blanching the chicken wings helps remove excess fat and impurities, resulting in a cleaner broth.
  • Adjust the heat level by modifying the amount of hot pepper and red pepper flakes to suit your taste.
  • This dish is best enjoyed fresh and hot, but leftovers can be refrigerated and gently reheated.
  • For a more intense lime flavor, add extra fresh lime juice just before serving.
  • You can substitute the chicken wings with drums or a whole cut-up chicken if preferred.

Find it online: https://miracooking.com/authentic-bahamian-chicken-souse-recipe/