1/2 chicken, 1 diced plantain, 1 cup yellow paddy pan squash, 1 diced carrot, 1 diced red pepper, 1 cup diced celery, 1 tbsp. chopped onion, 1 tbsp. brown sugar, 1/2 cup coconut milk,
2 litres water,
salt and pepper to taste.
Recipe: Pour 2 litres of water in a saucepan, place the chicken in the water and bring to a boil. Skim the surface and reduce to a simmer. Keep skimming when necessary until the chicken is cooked. Remove the chicken from the saucepan and add the other ingredients. Skin and debone the chicken and dice the meat. Add it to the soup. Season to taste and sprinkle with chopped chives. This soup can't be stored for more than 5-6 hours, because the plantain will change its color. The plantain in this recipe can be substituted with sweet potato.
