Caribbean Chicken and Dumpling with Beans Soup

Steps

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1. 1
   Rinse the pink or red beans thoroughly and place in a pot. Cook on low heat for about an hour (soaking overnight will reduce cook time significantly).
   ▶ ≈0:26
2. 2
   Cut the whole chicken into pieces. Season with salt, black pepper, all-purpose seasoning, mixed herbs, curry powder, and green seasoning.
   ▶ ≈0:59
3. 3
   Place the seasoned chicken pieces in an oiled baking dish and bake in a 200°C oven for about 20 minutes. This step intensifies the flavors rather than fully cooking the chicken.
   ▶ ≈2:05
4. 4
   While the chicken is roasting, peel and wash the potatoes and carrots, then cut them into chunks.
   ▶ ≈2:51
5. 5
   Make the dumpling dough: Add 1 cup of flour to a bowl with a pinch of salt and mixed herbs (optional). Gradually pour in 1/4 cup water while stirring with a spoon until a smooth dough forms. Let it rest for a few minutes.
   ▶ ≈5:29
6. 6
   Remove the roasted chicken and its juices from the oven. Add the chicken pieces and all accumulated juices to the soup pot.
   ▶ ≈7:08
7. 7
   Add the cooked beans to the pot along with the potatoes and carrots, then pour in about 6 cups of water. Simmer for 15 minutes.
   ▶ ≈7:34
8. 8
   Divide the rested dumpling dough into portions and shape into various forms—round, elongated, or bow-shaped—as desired.
   ▶ ≈9:45
9. 9
   Add the dumplings to the pot along with all-purpose seasoning, mixed herbs, fresh thyme, and one Scotch bonnet pepper. Cover and simmer for 10 to 15 minutes.
   ▶ ≈10:48
10. 10
    If using fresh or frozen spinach, add a handful to the soup (optional). Cover and continue simmering for 10 to 15 minutes until the dumplings are fully cooked.
    ▶ ≈11:01
11. 11
    Gently stir the soup. Remove the Scotch bonnet pepper, as it has already flavored the broth.
    ▶ ≈11:27
12. 12
    Garnish with freshly chopped parsley and turn off the heat. Serve hot.
    ▶ ≈12:18