By: Caribbean Pot
August 1, 2025
Moruga, Trinidad, is renowned for its fiery peppers, like the ones I used in making my take on the World’s Hottest Homemade Peppersauce a few years ago, and its rich culinary heritage.
This Roasted Chicken and Moruga Rice Soup combines tender roasted chicken with vibrant Moruga Hill rice, hearty vegetables, and comforting broth to create a soulful, wholesome meal. Inspired by Trinidad’s Merikin community and its legacy with upland rice, this recipe brings old-world flavor into a warming, modern one-pot soup. The roasting imparts depth to the chicken and veggies, while the iconic Moruga Hill rice adds subtle nuttiness. Whether you’re gathering for a cozy family dinner or celebrating Caribbean roots, this dish delivers both tradition and nourishment in every spoonful.
Ingredient Guide
- Chicken legs (drumsticks with thighs): Provides juicy, flavorful meat and bone-rich broth.
- Pumpkin: Adds sweetness and body to the soup.
- Onion: Forms the aromatic base.
- Carrots: Bring natural sweetness and color.
- Garlic: Enhances depth and savory character.
- Bell Pepper: Adds brightness and roasted flavor.
- Olive Oil: Used to roast chicken and vegetables.
- Sea Salt: Seasoning to enhance flavor.
- Black Pepper: Provides mild heat and seasoning.
- Moruga Hill Rice: Nutty upland rice native to Trinidad that adds heartiness.
- Sweet Potato: Offers additional texture and sweetness.
- Caribbean Green Seasoning: Infuses traditional island flavors.
- Water or Stock: Builds the soup’s broth.
- Scallions: Added for fresh aromatic finish.
- Parsley: Adds freshness at the end.
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