Moruga, Trinidad, is not only known for having one of the world’s hottest peppers, like the ones I used in making my take on the World’s Hottest Homemade Peppersauce a few years ago. Having a vibrant Merikin community, the Moruga Hill Rice is world-renowned. Which they brought to Trinidad and Tobago around 1812.
You’ll Need…
4 chicken legs (drumsticks with thighs)
1 lb pumpkin
2 onions
2 large carrots
1 head of garlic
1 large bell pepper
1/4 cup olive oil
1 tablespoon sea salt (divided)
1 tablespoon black pepper (divided)
3/4 cup Moruga Hill Rice
1 lb sweet potato
2 tablespoons Caribbean Green Seasoning
8-10 cups water (or stock)
2 scallions (chopped)
2 tablespoons chopped parsley
Notes! Please follow along with the video below as much more is explained there, including how to remove the skin off the roasted bell pepper, the option of shredding the roasted chicken vs cutting it into large pieces with the bone on, and how you can add additional flavor by using chicken stock instead of water as the soup’s base. If you are making this dish gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements.
Mix the olive oil with 1/2 of the salt and 1/2 of the black pepper. Coat the chicken, along with the garlic, onion, carrots, and pumpkin. Roast on the middle rack of a preheated (375°F) oven for 50 minutes (uncovered).
Tip the oil from the roasting sheet into your soup pot, then add the Moruga Hill Rice (any rice would work, providing you adjust the cooking time), and cook on med/low for 3 minutes. That flavored oil will coat the rice and, in toasting, give the grains a lovely flavor.
Remove the skin from the bell pepper, onion, and garlic, give them a rough chop, along with the carrots and pumpkin. Add it all to the pot and stir until well combined.
Turn the heat up to medium, add the chicken pieces along with the Caribbean Green Seasoning, cubed sweet potato, remaining salt, and black pepper.
Cover with water or stock (chicken or vegetable), add the chopped scallions (for additional flavor, you may add a bay leaf and a few sprigs of fresh thyme), and bring to a boil. Then reduce to a rolling boil.
After 35 minutes, the rice should be tender and cooked through. Taste and adjust the salt to your liking. Be aware that if you’re using conventional stock, it will contain a high sodium content.
As you turn off the stove, toss in the chopped parsley.
If you wanted a spicy element to the soup, feel free to add your favorite spicy pepper or peppersauce (hot sauce) after you added the water to the soup pot.
I usually serve this with my Pineapple Peppersauce on the side, since Zyair doesn’t like spicy foods.
Source: caribbeanpot.com
