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.