Caribbean Chicken Soup With Bananas |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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This is a recipe from The Best Slow Cooker Cookbook Ever by Natalie Haughton Ingredients:
1 medium onion, chopped |
3 large carrots, peeled and thinly sliced |
1 green bell pepper, cut into julienne strips |
1 red bell pepper, cut into julienne strips |
2 medium zucchini, halved lengthwise then sliced |
4 plum tomatoes, chopped |
6 cups homemade chicken stock or 1 (49 1/2 ounce) can chicken broth |
1 (15 1/4 ounce) can whole kernel corn, drained |
3/4 cup converted white rice |
2 cups cooked chicken (about 1/2 lb) or 2 cups turkey breast, strips (about 1/2 lb) |
3 bananas, thinly sliced |
1 tablespoon paprika |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 1/2 tablespoons dried thyme leaves |
1 teaspoon garlic salt |
1/2 teaspoon garlic powder |
1/4 teaspoon madras curry powder |
1/4 teaspoon turmeric |
1/4 teaspoon dried oregano, crumbled |
1 pinch cayenne |
Directions:
1. In 6 quart electric slow cooker, combine the onion, carrots, green and red peppers, zucchini, tomatoes, stock, corn, rice and spice mix ingredients.
2. Stir to blend well.
3. Cover and cook on the low heat setting 6-7 hours or until the rice is tender.
4. Stir in the chicken or turkey.
5. To serve, add almost one-half banana to each soup bowl.
6. Ladle the soup over the bananas and serve at once.
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