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11/29/2018

Marti's Music Kitchen Episode 10: Cooking spicy chicken vegetable soup with Arietta Ward

By MARTI MENDENHALL // Marti's in the kitchen with Arietta Ward cooking Mz Etta's spicy chicken vegetable soup.

On this episode of Marti’s Music Kitchen, we feature Arietta Ward, Jazz Songstress and Cosmetologist, and daughter of the celebrated musician, Janice Scroggins. Well known for her cooking Instagram posts and her passion for good food, Mz. Etta will share her magical recipe for Spicy Chicken Vegetable Soup.

 “That’s the way I was raised. You know, waking up, I would hear my Mom do her Hannon Scales, or I would hear the Gap Band or Zapp & Roger, or Middle-Eastern belly dance music…it doesn’t matter.  Music is music. To be open to that… to know that there is no limitation in music….so why should there be a limitation on you?”

 What was it like growing up rubbing elbows with some of the Great Jazz legends – and how has this unique view influenced her music today? Follow me into this tasty kitchen – and let’s find out!

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Arietta’s Chicken Vegetable Soup

 You’ll need:

1 package chicken thighs, bone-in

1-2 T. Butter

1-2 T. Vegetable oil

3-4 Carrots, chopped, peeled if desired

1 medium Onion, chopped

3 stalks Celery and leaves, chopped

½-1 Green bell pepper

½-1 Red bell pepper

1 lg. Zucchini, chopped

1-2 heads Broccoli, chopped

Bok Choy, separate leaves from stems, add leaves just before serving

2 T. Soy sauce or Tamari, if preferred

Garlic Chili paste, to taste

Capful Apple cider vinegar

2-3 cloves minced Garlic

Hot water( tea kettle, preferred), 1-2 quarts

2 chicken bouillon

Salt + Pepper to taste

In a large non-stick pot, warm butter and vegetable oil over medium heat.  Season the chicken with salt and black pepper. Add chicken and brown on both sides. Put garlic, half  the onion, celery and carrot along with the chicken and cook until chicken is browned, approx. 5-10 minutes.

Take chicken out / set aside.

Add rest of the vegetables, bok choy stems first, then from the longest cooking time to the shortest. After all of the veggies are in the pot, add the chicken back.

Add hot water, just enough to cover everything,  add two bouillon cubes and sauce mixture*; simmer for 10 minutes.

remove bones from chicken

Add the remaining water, simmer for approx. 15 minutes until chicken is cooked through.

To add heat/spice, chop one scotch bonnet, habanero or jalapeño pepper and add during in The beginning

 *mix soy sauce, garlic chili paste, apple cider vinegar

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