Jamaican Chicken Foot Soup Recipe
Equipment
- Large soup pot
- Chopping board
- Knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
6 chicken feet, cleaned and nails removed
1 onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 potatoes, peeled and diced
1 cho-cho (chayote), peeled and diced
2 sprigs thyme
2 scallions, chopped
1 Scotch bonnet pepper, whole
8 cups water
Salt and black pepper to taste
1 tablespoon vegetable oil
Instructions
Prepare The Chicken Feet
- Rinse the chicken feet thoroughly under cold water. Trim any excess skin or fat and remove the nails. Set aside.
Sauté Aromatics
- Heat vegetable oil in a large soup pot over medium heat. Add diced onions and minced garlic. Sauté until onions are translucent and fragrant, about 3 minutes.
Add Chicken Feet
- Increase the heat to medium-high. Add the cleaned chicken feet to the pot. Sear them until they are lightly browned on all sides, about 5 minutes.
Simmer
- Pour in the water, ensuring that the chicken feet are fully submerged. Add chopped carrots, celery, potatoes, cho-cho, thyme sprigs, scallions, and the whole Scotch bonnet pepper. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, stirring occasionally.
Season To Taste
- Once the soup has simmered and the flavors have melded together, season with salt and black pepper to taste. Adjust seasoning as needed.
Serve
- Ladle the hot soup into bowls, making sure each serving gets a good mix of chicken feet and vegetables. Garnish with additional chopped scallions if desired.
Notes
Be cautious when handling Scotch bonnet peppers as they are very spicy. Use gloves or wash your hands thoroughly after handling to avoid irritation, and be sure to discard the pepper before serving if you prefer a milder flavor.