Recipe Index

Ingredients

• 2 lbs chicken pieces, bone-in
• 2 Tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 to 3 scallions, chopped
• 6 cups chicken broth or water
• 1 lb green bananas, peeled and sliced into chunks
• 1 lb dasheen (taro), peeled and cubed
• 1 lb carrots, peeled and sliced
• 1 lb pumpkin, peeled and cubed
• 1 to 2 whole hot peppers (optional)
• Salt and black pepper, to taste
• Flour dumplings (optional, traditional): 1 cup flour, pinch of salt, and enough water to make a stiff dough

Method

1. Season the chicken with salt and pepper. Heat the oil in a large, heavy pot over medium-high heat and brown the chicken for 5 to 6 minutes. Remove and set aside.
2. Add the onion to the same pot and cook for 4 minutes. Add the garlic, thyme, and scallions and cook for 1 minute.
3. Pour in the broth or water and return the chicken. Bring to a boil, then reduce to a simmer for 20 minutes, skimming if needed.
4. Add the dasheen, carrots, pumpkin, and green bananas in that order, plus the whole hot pepper if using, taking care it does not burst unless you want the soup very hot.
5. If making dumplings, knead the flour, salt, and water to a stiff dough, roll into small logs or discs, and drop them into the simmering soup.
6. Simmer gently for 25 to 30 minutes more, until the chicken is cooked through, the ground provisions are tender, and the broth has thickened from the starches.
7. Remove the thyme sprigs and whole pepper. Taste, adjust salt and pepper, and serve hot in deep bowls.

Prep: 20 min · Cook: 60 min · Total: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data