Caribbean Coconut Lime Chicken Souse

Ingredients

• 2 lbs (900g) chicken pieces 2 lbs (900g) chicken pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the coconut milk, lime juice, minced garlic, chopped onion, minced scotch bonnet pepper, thyme leaves, ground allspice, paprika, salt, and pepper.
2. 2.
   Add the chicken pieces to the marinade and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 350°F (180°C).
4. 4.
   Transfer the marinated chicken to a baking dish and pour the marinade over the chicken.
5. 5.
   Cover the baking dish with foil and bake for 45 minutes.
6. 6.
   Remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through and golden brown.
7. 7.
   Garnish with fresh cilantro and serve hot with rice or bread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Scotch bonnet pepper — Handle with caution and wear gloves when mincing, as it is a very spicy pepper.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the scotch bonnet pepper.
• Marinating the chicken overnight will result in a more flavorful and tender dish.
• Serve the Coconut Lime Chicken Souse with a squeeze of fresh lime juice for an added burst of citrus flavor.
• Adjust the amount of spices and seasonings according to your personal taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Coconut Lime Chicken Souse hot with a side of fluffy white rice or warm crusty bread. The flavorful broth is perfect for dipping the bread into, while the rice absorbs the delicious flavors.

Presentation advice

Garnish the Coconut Lime Chicken Souse with fresh cilantro leaves for a pop of color. Serve it in a shallow bowl, allowing the vibrant broth to be the star of the presentation. Place a lime wedge on the side for an attractive and citrusy touch.