Prepare The Chicken: In your trusty pot, heat the vegetable oil over medium heat. Season the chicken thighs with salt and pepper, then brown them in the pot until golden on both sides. Remove and set aside.
Saute The Aromatics: In the same pot, toss in the diced onion and minced garlic. Saute until fragrant and the onion turns translucent, infusing your kitchen with that irresistible aroma.
Build The Base: Add the carrots, celery, sweet potato, and pumpkin to the pot. Stir everything together, allowing the vegetables to soak up those savory flavors.
Spice It Up: Sprinkle in the allspice, paprika, ground coriander, thyme, and bay leaves. These spices will transport you straight to the heart of Jamaica, infusing the soup with warmth and depth.
Reintroduce The Chicken: Nestle the browned chicken thighs back into the pot, allowing them to cozy up with the vegetables and spices.
Pour In The Liquid Gold: Pour in the chicken broth, coconut milk, and water. Give it a good stir, ensuring all the ingredients mingle and dance together in harmony.
Simmer To Perfection: Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it bubble away for about an hour, allowing the flavors to meld and the chicken to become fall-off-the-bone tender.
Finish With Freshness: Just before serving, stir in the chopped spinach and scallions. Let them wilt into the soup, adding a burst of color and freshness.
The Final Touch: Squeeze in the lime juice to brighten up the flavors. Taste and adjust the seasoning if needed.
Serve And Enjoy: Ladle this Jamaican Chicken Soup into bowls, making sure each serving gets a generous mix of chicken, vegetables, and broth. It’s a symphony of flavors that will warm your heart and tantalize your taste buds.
