Chicken Pepper Soup

Ingredients

• 500 g Chicken Leg Pieces (bone‑in, skin removed, cut into bite‑size pieces)
• 1 Bell Pepper (large, sliced into strips)
• 1 Onion (medium, thinly sliced)
• 3 Garlic Cloves (peeled and minced)
• 1 inch Ginger (peeled and grated)
• 2 Green Chilies (slit lengthwise (adjust to heat preference))
• 2 tablespoon Soy Sauce (light soy sauce preferred)
• 1 teaspoon Black Pepper Powder (freshly ground)
• 1 teaspoon Maggi Soup Powder (adds umami and slight saltiness)
• to taste Salt
• 2 tablespoon Vegetable Oil (for sautéing)
• 2 tablespoon Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Prepare Vegetables

   Slice the bell pepper into strips, thinly slice the onion, mince the garlic, grate the ginger, and slit the green chilies lengthwise.

   Time: PT10M

2. Make Spice Paste

   In a mixing bowl, combine minced garlic, grated ginger, green chilies, black pepper powder, Maggi soup powder, and a pinch of salt. Mix into a smooth paste.

   Time: PT5M

3. Marinate Chicken

   Add the chicken leg pieces to the bowl, coat them thoroughly with the spice paste, and let rest for 10 minutes.

   Time: PT10M

4. Sauté Chicken

   Heat the skillet over medium‑high heat, add vegetable oil, then place the marinated chicken pieces in a single layer. Sear for about 4‑5 minutes per side until golden brown.

   Time: PT12M

   Temperature: medium‑high

5. Add Vegetables & Sauce

   Add the sliced bell pepper and onion to the skillet. Stir‑fry for 3‑4 minutes until vegetables are just tender. Pour in soy sauce, stir, and cook for another 2 minutes so the flavors meld.

   Time: PT8M

   Temperature: medium

6. Finish & Garnish

   Turn off the heat, sprinkle chopped coriander leaves over the dish, give a final gentle toss, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g