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Caribbean Chicken Soup with Bananas
1 medium onion -- chopped
3 large carrots -- peeled and thinly sliced
1 green bell pepper -- cut into julienne strips
1 red bell pepper -- cut into julienne strips
2 medium zucchini -- halved lengthwise then sliced
4 plum tomatoes -- chopped
6 cups homemade chicken stock or 1 (49 1/2-ounce) can chicken broth
1 can whole kernel corn -- (15 1/4-ounce) drained
3/4 Cup converted white rice
Caribbean Spice Mix (recipe below)
2 cups cooked chicken or turkey breast strips (about l/2 pound)
3 bananas -- thinly sliced
In a 6-quart slow cooker, combine the onion, carrots, green and red peppers, zucchini, tomatoes, stock, corn, rice, and spice mix. Stir to blend well.
Cover and cook on the low heat setting 6 to 7 hours, or until the rice is tender. Stir in the chicken or turkey. To serve, add almost one-half banana to each soup bowl. Ladle the soup over the bananas and serve at once.
CARIBBEAN SPICE MIX: In a small bowl, mix together 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 1/2 tablespoons dried thyme leaves, 1 teaspoon garlic salt, 1/2 teaspoon garlic powder, 1/4 teaspoon Madras curry powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried oregano, crumbled, and a pinch of cayenne.
Some general comments about this recipe:
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