👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, sauté the onions and garlic in a little oil until softened, about 5-7 minutes.

2. 2

   Add the chicken pieces and brown them on all sides.

3. 3

   Stir in the grated ginger, crushed tomatoes, bay leaves, salt, pepper, and the optional scotch bonnet pepper.

   💡 プロのコツ: If using scotch bonnet, be careful not to break it open too early if you want less heat.
4. 4

   Pour in the water or chicken broth, ensuring the chicken is submerged. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the chicken is tender.

   💡 プロのコツ: Skim off any foam that rises to the surface during the initial boiling.
5. 5

   Remove the chicken pieces from the pot. If desired, shred the meat from the bones and return it to the soup. Discard bones and skin.

   💡 プロのコツ: This step is optional; you can also leave the chicken pieces whole.
6. 6

   Stir in the lemon juice. Taste and adjust seasoning with salt and pepper as needed.

   💡 プロのコツ: Add lemon juice at the end to preserve its fresh flavor.
7. 7

   Serve hot, garnished with fresh cilantro or parsley and lemon wedges on the side.

   💡 プロのコツ: This soup is excellent served with rice or crusty bread.