Belizean Black Soup

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons annatto seeds 2 tablespoons annatto seeds
• 2 teaspoons allspice berries 2 teaspoons allspice berries
• 4 cloves 4 cloves
• 1 cinnamon stick 1 cinnamon stick
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 6 cups (1.4 liters) chicken broth 6 cups (1.4 liters) chicken broth
• 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): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the annatto seeds, allspice berries, cloves, and cinnamon stick until fragrant. Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are softened and aromatic.
3. 3.
   Add the diced tomatoes and ground spices to the pot. Stir well to combine and cook for another 2 minutes.
4. 4.
   Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is browned on all sides.
5. 5.
   Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chicken is tender and the flavors have melded together.
6. 6.
   Remove the chicken pieces from the pot and shred the meat using two forks. Return the shredded chicken to the pot and simmer for an additional 10 minutes.
7. 7.
   Adjust the seasoning with salt and pepper according to taste.
8. 8.
   Serve the Belizean Black Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Annatto seeds — Toasting the annatto seeds before grinding them enhances their flavor and aroma. Be careful not to burn them, as it can result in a bitter taste.
• Allspice berries — Crushing the allspice berries slightly before adding them to the soup will release their aromatic oils and intensify their flavor.

Tips & Tricks

• For a spicier version, add a diced habanero pepper to the soup while simmering.
• If you prefer a thicker soup, you can add a handful of corn tortilla chips to the pot and let them dissolve into the broth.
• To save time, you can use pre-made chicken broth instead of making it from scratch.
• Feel free to customize the vegetables in the soup according to your preference. Adding carrots or potatoes can provide additional texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Belizean Black Soup in deep bowls, allowing the flavors to meld together. Accompany it with warm corn tortillas or steamed rice to complete the meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it alongside a colorful array of vegetables to enhance the visual appeal.