Jamaican-style Saturday soup by Digital 360 Coach Nancy
Chicken Thigh, Skinless, Boneless, raw
800 g, chopped into large chunks
1 teaspoons, level, smoked
Sweet potato(es), raw
150 g, peeled and chopped into chunks
1 portion(s), medium, peeled and chopped into chunks
3 medium, peeled and chopped into chunks
1 stick(s), finely chopped
1 medium, finely chopped
3 clove(s), finely chopped
- Place the chicken pieces into a large bowl and season with the paprika and salt and pepper. Set aside.
- Heat a saucepan over medium heat and mist with cooking spray. Add the onions, leek, garlic and celery and cook over a gentle heat for 5 minutes.
- Increase the heat and add the chicken to the pan, cook for 5-10 minutes until golden on each side.
- Add the chopped sweet potato, pumpkin and carrots, along the thyme, a pinch of chilli flakes, if using and season with salt and pepper. Add a pint of boiling water, and then bring the mixture to a simmer. Allow to cook for 20 minutes, until the vegetables are tender and the soup has thickened.