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What you need:

8 cups Water
4-5 medium skinless Chicken legs (thighs and drumstick)
3 cups diced Jamaican Pumpkin, or buttercup or butternut squash
2 Carrots, chopped (1-inch piece)
3 stalks Celery, chopped (1-inch pieces)
2 Chocho (chayote), peeled and sliced into 16 pieces
1 lb sweet potatoes, cut into large cubes
1/2 cup each red and green  Pepper, chopped
1 large Onion, chopped
1 10-oz tin condensed Chicken Noodle Soup
2 tsp Salt
1/4 tsp Black Pepper
1 sprig Thyme
1 scotch bonnet pepper or 2/ 3  chilli’s (strength of your choice)

Dumplings:
1 cup flour
1/3 cup water
1/2 tsp salt
Mix together to make stiff dough. Form into 7 to 8 flat, round dumplings

What you do:

Bring water to a boil and add chicken and diced pumpkin
Cook (rolling boil) for 10 to 15 minutes or until the pumpkin is very soft and dissolving
Add celery, carrot and chocho and cook on for 10 minutes
Remove chicken and set aside to cool before removing the bones
Add sweet potato  and dumplings (see recipe below) and cook/boil for 15 minutes
Add  peppers, onion and chicken soup to pot
Add salt and pepper, and thyme
Place whole scotch bonnet pepper ( or chilli’s)  on top of soup, cover and cook (rolling boil) for 5 minutes
Remove scotch bonnet pepper ( or chilli’s), thyme, and if necessary remove some dumplings to make room for the chicken
Stir in chicken meat and turn off stove and serve.
 

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