This Jamaican street-food soup combines corn with coconut milk to thicken it, then tops it with grilled jerk-spiced chicken. Pack it in a thermos to take with you, or store it in the freezer.
Rub the chicken leg meat with allspice, fresh thyme, chili and salt. Marinate for 10 minutes.
Cook the marinated chicken in a grill pan for 5 minutes on each side, 10 minutes in total, then cut into small pieces.
Sauté the onion and crushed garlic cloves in a saucepan for 5 minutes. Add the corn, coconut milk and water, then boil for 15 minutes.
Add the grilled chicken to the soup, cook for another 5 minutes and serve hot.
Wipe off excess marinade before putting the chicken on the grill, or it may cause flare-ups and burn. Contains no allergens.
Tarifte yazan 15 dakikalık kaynatma benim mısırım donmuş olduğu için yetmedi, mısır taneleri 25 dakika sonra bile hâlâ sertliğini koruyordu; dondurulmuş mısır kullananların süreyi uzatması gerekiyor.
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