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+ servings

Chicken Souse Pronounced “Sowse”

Course Soup
Cuisine Bahamas
Servings 4
Author International Cuisine


  • 2 lbs chicken wings and drumsticks
  • ½ cup freshly squeezed lime juice
  • 3 large scotch bonnet habanero, serranos or jalapenos, chopped
  • 1 tablespoon seasoned salt
  • 1 tablespoon allspice
  • 4 bay leaves
  • 1 tablespoon black pepper
  • Salt to taste
  • 1 tablespoon oil
  • 1 large white or yellow onion
  • 2 large carrot peeled and chopped
  • 2 celery sticks chopped
  • 2 large potatoes peeled and diced
  • 2 teaspoons fresh thyme


  • In a large air tight container, mix together the lime, season salt, pepper, allspice and bay leaves.
  • Add in the chicken, stir well and marinate for 12-24 hours.
  • In a large dutch oven, heat the oil over medium heat
  • Add in the chicken pieces reserving the marinade, cook until browned on all sides, and set aside.
  • Add in the onions, carrots and celery, sauté until tender about 5 minutes.
  • Add in the potatoes and fresh thyme.
  • Return the browned chicken to the pot along with reserved marinade.
  • Add enough water to cover the chicken in the pot.
  • Bring to a boil and then simmer for about 45 minutes or until the chicken meat is falling off the bone.
  • Remove the chicken and de-bone it, adding back into the pot the chicken meat.
  • Add salt to taste.
  • Remove the allspice berries and bay leaves.
  • Serve with old sour, extra limes and Johnny cakes.