Delicious Miami Chicken Souse Recipe: Easy and Hearty

The first time I tried chicken souse in Miami, I was blown away by its bold, tangy flavors and how it just warmed my soul. It was at a little family-owned spot, served with a side of johnnycakes, and I knew I had to recreate it at home. This Miami-style chicken souse is a Caribbean-inspired dish that’s like a hug in a bowl—spicy, citrusy, and packed with hearty ingredients. It’s perfect for a cozy night in or when you want to bring some Miami vibes to your kitchen. After plenty of experimenting, here’s my take on this classic dish—let’s get cooking!

Why You’ll Love This Recipe

This chicken souse is a flavor explosion—think zesty lime, spicy peppers, and tender chicken in a brothy, comforting bowl. It’s surprisingly easy to make, uses simple ingredients, and is perfect for feeding a crowd or meal prepping for the week. I love how it balances heat and tang, and it’s super customizable to suit your spice tolerance. My family can’t get enough of it, especially when we pair it with some crusty bread or johnnycakes.

Ingredients

Here’s what you’ll need to serve 4-6:

• Chicken: 2 lbs (wings, drumsticks, or a mix, bone-in for best flavor)
• Lime juice: ½ cup, freshly squeezed (about 3-4 limes)
• White vinegar: ¼ cup
• Yellow onion: 1 large, sliced
• Carrots: 2 medium, sliced into rounds
• Potatoes: 2 medium, peeled and cubed
• Scotch bonnet pepper: 1, finely chopped (or ½ for less heat; use gloves!)
• Garlic: 3 cloves, minced
• Seasoned salt: 1 tablespoon (like Lawry’s or Goya Adobo)
• Black pepper: ½ teaspoon
• Bay leaves: 2
• Vegetable oil: 2 tablespoons
• Water: 4 cups
• Fresh parsley: 2 tablespoons, chopped (optional, for garnish)

Note: Scotch bonnet peppers are spicy, so adjust to your taste. If you can’t find them, a habanero works, but go easy! Fresh lime juice is a must for that authentic zing.

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Tongs or a slotted spoon

Step-by-Step Instructions

This souse comes together in one pot, and the process is super straightforward. Here’s how I make it:

1. Marinate the Chicken: In a large bowl, toss the chicken with the lime juice, seasoned salt, and black pepper. Let it sit for 15-20 minutes while you prep the veggies. I love how the lime starts tenderizing the chicken right away—it’s like a little flavor magic trick.
2. Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, cooking for 2-3 minutes until soft and fragrant. The smell at this point is unreal—I have to stop myself from sneaking a bite of the onions!
3. Add the Chicken: Add the marinated chicken (along with the marinade) to the pot. Stir to coat with the onions and garlic, and cook for 5 minutes to lightly brown the chicken.
4. Build the Broth: Pour in the water, vinegar, and add the bay leaves and chopped Scotch bonnet pepper. Stir well, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, letting the flavors meld.
5. Add Veggies: Toss in the carrots and potatoes. Simmer for another 15-20 minutes, uncovered, until the veggies are tender and the chicken is cooked through (internal temp of 165°F). The broth should be tangy and slightly spicy—give it a taste and adjust with a pinch more salt if needed.
6. Serve: Remove the bay leaves, then ladle the souse into bowls. Sprinkle with fresh parsley for a pop of color, if you like. Serve hot with johnnycakes, crusty bread, or even rice to soak up that delicious broth.

Tips for Success

• Handle Scotch Bonnets with Care: Those peppers are no joke! Wear gloves when chopping, and don’t touch your face. I learned this the hard way once—ouch!
• Adjust the Heat: If you’re not big on spice, use just a sliver of Scotch bonnet or swap it for a milder pepper like jalapeño. You can always add more heat later.
• Make It Ahead: This souse tastes even better the next day as the flavors deepen. Store it in the fridge and reheat gently on the stove.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. I don’t recommend freezing, as the potatoes can get mushy.

Serving Suggestions

This souse is a meal on its own, but it shines with the right sides. Here’s how I love to serve it:

• Traditional Miami Style: Pair with johnnycakes or cornbread to soak up the broth.
• With Bread: A chunk of crusty bread or a dinner roll is perfect for dipping.
• Over Rice: Serve over white rice for a heartier meal.
• With a Side: A simple green salad or fried plantains add a nice contrast.

Why This Recipe Works

The beauty of this Miami-style chicken souse is its balance of tangy lime and vinegar, spicy Scotch bonnet, and hearty chicken and veggies. The bone-in chicken adds depth to the broth, while the potatoes and carrots make it filling. It’s a dish that’s both comforting and vibrant, just like Miami’s food scene. I’ve served this at family gatherings, and everyone goes back for seconds—it’s that good

FAQs

Can I use boneless chicken?
Yes, but bone-in gives more flavor to the broth. If using boneless, reduce cooking time by about 5-10 minutes to avoid overcooking.

What if I can’t find Scotch bonnet peppers?
Habaneros are a close substitute, or use jalapeños for less heat. You can also add a dash of hot sauce for a similar kick.

Can I make this less tangy?
Cut back on the vinegar or lime juice by a tablespoon or two. Taste as you go to get it just right for you.

How do I make johnnycakes to go with it?
Mix 1 cup cornmeal, 1 cup flour, 2 tsp baking powder, 2 tbsp sugar, a pinch of salt, 1 egg, and ¾ cup milk. Form into patties and fry until golden. I’ll share a full recipe if you want one!

Final Thought

This Miami Chicken Souse is my go-to when I’m craving something warm, zesty, and full of soul. It’s like a little taste of the Caribbean right in your kitchen, and it’s so easy to make. Whether you’re cooking for a crowd or just treating yourself, this dish brings the flavor and the comfort. Try it out, and let me know how you like it or what sides you pair it with! Happy cooking!