Imagine a bowl of chicken pepper soup steaming on a chilly evening, with the aroma of ginger and garlic wafting through the air.
This African delight isn’t only simple to make but also offers a comforting warmth that welcomes you home.
As the chicken simmers with vibrant carrots and bell peppers, each spoonful transforms into a savory experience.
Let’s bring this soul-soothing dish to life and savor every moment.
Kitchen Tools Required
- 1 large pot
- 1 sharp knife
- 1 cutting board
- 1 stirring spoon
- 1 measuring cup
- 1 ladle
Ingredients
- 1 kg chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons black pepper, ground
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 4 cups chicken broth
- 2 cups water
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons salt
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time when preparing and cooking Chicken Pepper Soup, you can follow this timeline:
- Preparation (15 minutes):
- 0-5 minutes: Gather all the equipment and ingredients you’ll need. This includes the large pot, knife, cutting board, stirring spoon, measuring cup, and ladle, as well as the chicken, vegetable oil, onion, garlic, ginger, black pepper, cayenne pepper, paprika, chicken broth, water, carrots, bell peppers, salt, and parsley.
- 5-10 minutes: Chop the onion, mince the garlic, grate the ginger, cut the chicken into pieces, slice the carrots, and chop the bell peppers.
- 10-15 minutes: Measure out the black pepper, cayenne pepper, paprika, chicken broth, water, and salt. Chop the fresh parsley.
- Cooking (45 minutes):
- 15-20 minutes: Heat the vegetable oil in the large pot over medium heat and sauté the chopped onions until translucent.
- 20-21 minutes: Stir in the garlic and ginger, cooking for an additional 1 minute.
- 21-26 minutes: Add the chicken pieces and cook until browned on all sides.
- 26-28 minutes: Sprinkle in the black pepper, cayenne pepper, and paprika, stirring to coat the chicken.
- 28-30 minutes: Pour in the chicken broth and water, then bring to a boil.
- 30-32 minutes: Add the sliced carrots and chopped bell peppers to the pot.
- 32-62 minutes: Reduce the heat to low and let the soup simmer for 30 minutes.
- 62-64 minutes: Season the soup with salt to taste and stir in the fresh parsley, cooking for another 2 minutes.
- Resting (5 minutes):
- 64-69 minutes: Remove the pot from heat and allow the soup to rest for 5 minutes before serving.
- Additional Time (5 minutes):
- 0-5 minutes before starting preparation: Read through the recipe instructions carefully to familiarize yourself with the process.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onions and sauté until translucent.
Stir in the garlic and ginger, cooking for an additional 1 minute.
Add the chicken pieces and cook until browned on all sides.
Sprinkle in the black pepper, cayenne pepper, and paprika, stirring to coat the chicken.
Pour in the chicken broth and water, then bring to a boil.
Add the sliced carrots and chopped bell peppers to the pot.
Reduce the heat to low and let the soup simmer for 30 minutes.
Season the soup with salt to taste.
Stir in the fresh parsley and cook for another 2 minutes.
Remove the pot from heat and allow the soup to rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Serve with warm, crusty bread to soak up the flavorful broth.
- Steamed Rice: Pair with steamed rice for a hearty and satisfying meal.
- Mashed Potatoes: Complement the soup with creamy mashed potatoes for added comfort.
- Fresh Salad: Add a rejuvenating contrast with a crisp green salad on the side.
- Garlic Bread: Enhance the meal with garlic bread for an extra burst of flavor.
Storage
To store Chicken Pepper Soup, allow it to cool completely.
Then transfer to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months for ideal freshness.
Freezing
To freeze Chicken Pepper Soup, let it cool completely.
Then transfer to airtight containers, leaving space for expansion.
Label with date, and freeze up to 3 months for peak freshness.
Reheating
When reheating Chicken Pepper Soup, use a stovetop over medium heat.
Stir occasionally until hot.
Verify it’s heated to at least 165°F (74°C) for safe consumption.
Final Thoughts
Chicken Pepper Soup is a delightful comfort dish that combines rich flavors and aromatic spices.
It’s perfect for warming up on a chilly day or when you’re craving something hearty.
The blend of spices, including black pepper, cayenne, and paprika, gives the soup its signature peppery kick.
The recipe is versatile, allowing you to adjust the spice level to your preference.
Using fresh ingredients enhances the overall taste, making each bite a burst of flavor.
Adding vegetables like carrots and bell peppers not only adds nutrition but also gives the soup a vibrant color.
Consider serving the soup with a side of crusty bread or rice for a more filling meal.
This dish isn’t only simple to prepare but also deliciously satisfying.
Enjoy the comforting warmth of Chicken Pepper Soup with family and friends, and let the flavors transport you to a cozy, inviting place.
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Chicken?
You can substitute chicken with another meat like turkey or beef. Adjust cooking times based on the meat’s thickness. Guarantee the meat is thoroughly cooked. Tailor spices to complement the new meat flavor, maintaining balance.
What Variations of Vegetables Can I Incorporate?
You can incorporate vegetables like zucchini, sweet potatoes, or kale for added texture and nutrients. Make certain you cut them into uniform pieces for even cooking. Adjust cooking times, as some vegetables might require less time to become tender.
Is Chicken Pepper Soup Suitable for Vegetarians?
It’s not suitable for vegetarians because it contains chicken as the main ingredient. However, you can create a vegetarian version by substituting chicken with tofu or mushrooms and using vegetable broth instead of chicken broth.
How Spicy Is Chicken Pepper Soup Traditionally?
You’ll find traditional versions quite spicy, thanks to ground black pepper and cayenne pepper. The heat level can vary, but it’s generally robust. Adjust the spices to your preference, maintaining balance with other flavors.
Can I Make Chicken Pepper Soup in a Slow Cooker?
You can make it in a slow cooker. Brown the chicken and sauté the onions, garlic, and ginger first. Then, transfer everything to the slow cooker and cook on low for 4-6 hours.
Chicken Pepper Soup
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Stirring spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 kilogram chicken cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons black pepper ground
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 4 cups chicken broth
- 2 cups water
- 2 medium carrots sliced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 teaspoons salt
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the garlic and ginger, cooking for an additional 1 minute.
- Add the chicken pieces and cook until browned on all sides.
- Sprinkle in the black pepper, cayenne pepper, and paprika, stirring to coat the chicken.
- Pour in the chicken broth and water, then bring to a boil.
- Add the sliced carrots and chopped bell peppers to the pot.
- Reduce the heat to low and let the soup simmer for 30 minutes.
- Season the soup with salt to taste.
- Stir in the fresh parsley and cook for another 2 minutes.
- Remove the pot from heat and allow the soup to rest for 5 minutes before serving.
Notes
