Grenadian Breadfruit and Chicken Soup
A hearty and comforting soup featuring tender chicken and starchy breadfruit, simmered in a flavorful broth with aromatic vegetables and spices. A nourishing taste of Grenadian home cooking.
🧂 Ingredients
- 1 medium Breadfruit(peeled, cored, and cut into 1-inch cubes)
- 1 lb Chicken thighs(bone-in, skin-on, cut into pieces)
- 1 cup Coconut milk
- 6 cups Water
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 whole Scotch bonnet pepper(pierced with a knife (optional, for heat))
- 1 cube Chicken bouillon cube
- 1 tsp Turmeric powder
- 2 stalks Chives(chopped)
- 3 tbsp Parsley(chopped)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion, minced garlic, chives, and parsley. Sauté until fragrant, about 3-4 minutes.
- 2
Add the chicken pieces to the pot and brown them lightly on all sides. Sprinkle with turmeric powder, salt, and black pepper. Stir to coat.
- 3
Add the cubed breadfruit, coconut milk, water, and the pierced Scotch bonnet pepper (if using). Crumble in the chicken bouillon cube.
- 4
Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the breadfruit is tender and the chicken is cooked through. Stir occasionally.
- 5
Remove the Scotch bonnet pepper before serving. Taste and adjust seasoning as needed. Serve hot.
💡 Pro Tips
- ✓Ensure the breadfruit is cut into uniform cubes for even cooking.
- ✓If you prefer a thicker soup, you can mash some of the breadfruit against the side of the pot.
- ✓Add other root vegetables like carrots or sweet potatoes for extra heartiness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use salted pigtails or salted cod (pre-soaked) along with or instead of chicken for a more traditional flavor.
- Add a handful of dasheen leaves or spinach towards the end of cooking for added greens.