Source:

Carol Welte

Serves/Makes:4 - 6

Ingredients

• 6 cups (1425 ml) chicken stock
• 1/4 cup (60 ml) whole allspice, tied in cheesecloth
• 1/2 tsp (2 ml) crushed red pepper flakes
• 4 cloves peeled garlic, roughly chopped
• 1 cup (225 ml) finely diced onion
• 1 cup (225 ml) finely diced celery
• 1 cup (225 ml) finely diced carrot
• 2 cups (475 ml) peeled finely diced potatoes
• 3/4 lb (.3 kg) skinless, boneless chicken breasts, cut in 1" squares 1/4" thick
• salt to taste
• 2 tbsp (30 ml) fresh lime juice
• 2 tbsp (30 ml) minced fresh mint
• 2 tbsp (30 ml) minced fresh cilantro

Preparation

• In 4 qt. saucepan, bring chicken stock, allspice & pepper flakes to boil.
• Cover, simmer over low heat for 10 min.
• Add garlic, onion, celery, carrots & potatoes & simmer, covered, for 30 min.
• Add chicken & cook for 3-4 min., uncovered or till chicken is cooked.
• Season with salt to taste.
• Discard allspice tied in cheesecloth.
• Remove saucepan from heat & add lime juice, mint & cilantro.
• Serve immediately.

Comments

This is a recipe from the Seagrapes Restaurant, Nassau, Bahamas.