Chicken Pepper Soup

🧂 Ingredients

• 1 Whole Chicken (mature/hard chicken)

  sliced and washed
• 2 tbsp Njangsa

  ground
• 2 Habanero peppers
• 2 Sweet mini peppers

  or ½ red bell pepper
• 4 Garlic cloves
• ½ thumpsize Ginger
• ½ tbsp Seasoning Powder
• 2 tsp Salt
• 1½ tablespoon Peppersoup spice
• 2  Bay Leaves
• ¼ Prekese

  aidan fruit
• Some Fresh Basil or Cilantro

  Chopped, to garnish
• 6-7 cups Water

Instructions

• 1 In a Blender, add the habanero peppers, onion, ginger, garlic, mini peppers, and
  njangsa. Blend till smooth. Set Aside.
• 2 Add chicken slices to a pot, and season with salt and seasoning powder. Mix till
  well coated. Then add bay leaves, prekese, and water, you need enough water for
  the soup. Boil on high till tender. Mine cooked for 1 hour.
  
  Note: If using soft chicken, don't boil first before bringing the other
  ingredients. Combine soft chicken with all the ingredients, and boil for 15-20
  minutes till tender. Hard chicken takes a longer time to cook and you don't want
  the spices to overcook.
• 3 When chicken is tender, now bring in the blended mix, pepper soup spice, and
  stir till combined. Now Cover the pot and let it simmer on medium heat for 10
  minutes. Add more water if needed.
• 4 Using a spoon, scoop out oil emitted from the chicken and discard. (optional)
• 5 Garnish with chopped basil or any scented leaf and stir well. Taste to adjust
  any seasonings.
• 6 Serve immediately and enjoy

Nutrition Info