Re-imagining Bahamian Chicken Souse
“I love how Cacique uses imagination to transform an ordinary space and into a beautiful new reality. I approach my food the same way. I like to take traditional Bahamian recipes and turn them into something new, fresh, elevated and exciting - create an explosion in your mouth but still have those familiar flavors.
”
You will find Chicken Souse simmering away on most stovetops at the weekends in The Bahamas. Pronounced "sow-se" (from old French "sous" - to pickle or brine), the hot, zesty broth is a popular breakfast even in the barmy heat of the summer and doubles as a surprisingly-effective hangover cure.
“If you are willing to do something that might not work, you are closer to being an artist. ”
In this new take on an established classic, Culinary Producer & Chef Monica Hutchinson redefines chicken souse, elevating the taste experience with the addition of a welcome crunch and borrowing certain aesthetic elements from Japanese Ramen. The result is something that would raise the eyebrows of the most staunch traditionalist.
'Just Imagine' Bahamian Chicken Souse
1 bottle Bahamian sour orange
2 tbsp olive oil
3 stalks celery, cut on the bias
1 small onion, sliced
3 quarts homemade chicken stock
2 cups fresh lime juice
1-2 goat pepper, minced
1 tsp all spice
2 bay leaves
2 Idaho potatoes, peeled and cut into shoestrings
salt & black pepper to taste
Eggs & flour for dredging
almond crumble for breading (see recipe)
cilantro for garnish
basil for garnish
crispy shallots (see recipe)
Bahamian pears(avocados), diced
4 chicken cutlets, pounded thin
Re-Imagining Bahamian Chicken Souse - Cacique Style.
STEPS:
- Marinate the chicken cutlets in the Bahamian sour sauce for at least 4 hours.
- Heat the olive oil in a pot and add the celery and onion. Sauté for a few minutes. Add the chicken stock, lime juice, goat pepper, all spice and bay leaves. Let this come to a slow simmer.
- Meanwhile start the chicken cutlets. Set up a dredging station. One shallow plate with flour, one for the egg wash, one for the almond crumble. Dredge each chicken cutlet; first in the flour, second in the egg wash and last in the almond crumble. Set aside.
4. Using a Japanese mandolin cut the potatoes into shoestrings so that it resembles a noodle. Make sure to reserve in cold water so the potato does not oxidize. Set aside.
5. Preheat a sauté pan with about an 1 inch to an inch and half of canola oil to shallow fry the chicken cutlets. Once the oil if hot place each cutlet and cook until golden brown about 5-6 minutes per side. While the cutlets are cooking drain the potatoes and add those to the simmering stock. These only need about 5 minutes to cook. Season broth with salt and black pepper to taste. Remove the chicken and drain on a paper lined plate. Season with salt right away.
6. To assemble, pour broth with all the veggies into a bowl. Cut the chicken into small pieces and place on top. Garnish with cilantro, basil, crispy shallots and avocado. Eat right away.
For the Crispy Shallots
oil for frying
shallots, sliced thin
rice flour
Heat the oil to 350 degrees. Dredge shallots in rice flour making sure to remove the excess flour.
Carefully place in shallots in hot oil and fry until golden brown about 2 minutes.
Place to drain oil on paper lined sheet tray or plate.
For the Almond Crumble Yields 5½ ounces
2 ounces almonds
2 1/4 ounces panko
2 cloves garlic, grated on microplane
1 ounce parmesan cheese, grated
2 tablespoons fresh thyme, minced
salt & pepper to taste
In a food processor pulse almonds until chunky but into smaller pieces. In a bowl mix the almonds with the panko, garlic, parmesan cheese, thyme, salt and pepper. Blend well.
Almond crumble and crispy shallots add a welcome crunch to this Bahamian classic.
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