Entree: Bahamas – Central Culinary Region – Bahamian Chicken Souse (Cold, lime‑marinated chicken and vegetables served in a tangy pickling broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 4 hrs

Total 5 hrs

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.36 kg)
- 8 cups (1.9 L) water
- 1 cup (240 ml) freshly squeezed lime juice (about 8–10 limes)
- 1/4 cup (60 ml) white vinegar
- 1 large red onion, thinly sliced, about 8 oz (225 g)
- 3 green onions (scallions), thinly sliced, about 2 oz (60 g)
- 1 medium cucumber, peeled and diced, about 8 oz (225 g)
- 2 medium Yukon Gold potatoes, peeled and diced, about 10 oz (280 g)
- 2 stalks celery, finely chopped, about 2 oz (60 g)
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 Scotch bonnet pepper, seeded and thinly sliced (use whole/leave seeds for more heat)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) ground allspice or 6 whole allspice berries
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) cold water (to adjust marinade if desired)
- Optional: 1 tsp (2 g) sugar for slight balance

Instructions

1. Place the chicken pieces in a large pot with 8 cups (1.9 L) water, 1/2 of the sliced red onion, 1 clove minced garlic, thyme sprigs, bay leaf, and allspice. Bring to a boil, reduce to a simmer, and cook until the chicken is tender and cooked through, about 30–40 minutes.
2. Meanwhile, boil the diced potatoes in a small pot until just tender, 8–10 minutes; drain and cool. Combine the potatoes, cucumber, remaining sliced onion, green onions, chopped celery, remaining minced garlic, and sliced Scotch bonnet in a large nonreactive bowl.
3. Remove the chicken from the pot and reserve the cooking liquid. Allow the chicken to cool until manageable, then remove skin and bones and shred or chop the meat into bite-sized pieces. Measure about 4 cups (960 ml) of the reserved cooking liquid; add additional water if you need to reach that amount.
4. Stir the reserved cooking liquid into the vegetable mixture with the lime juice, white vinegar, 2 tsp (10 g) salt, 1/2 tsp (2 g) black pepper, and optional 1 tsp (2 g) sugar. Taste and adjust seasoning; the mixture should be bright and tart.
5. Add the cooled shredded chicken and boiled potatoes to the marinade; toss gently to combine. If the mixture seems dry, add up to 2 tbsp (30 ml) cold water.
6. Cover and refrigerate at least 2–4 hours, preferably overnight, to let flavors meld and the dish chill thoroughly.
7. Serve cold, garnished with extra sliced green onion or thin lime slices. Keep refrigerated and consume within 2–3 days.