Nothing Beats a Bowl of Chicken Pepper Soup

Ingredients

• 1.5 kg Chicken (bone‑in pieces) (hard chicken, cut into serving pieces)
• 1 tsp Salt (adjust to taste)
• 2 tsp Adobo Seasoning (any brand, adds depth)
• 2 L Water (for pressure cooking and soup base)
• 1 Scotch Bonnet Pepper (whole, very hot; handle with gloves)
• 3 Garlic Cloves (minced)
• 1 Seasoning Cube (Jimbo or Maggi) (adds umami)
• 1 Red Onion (medium, quartered)
• 1 White Onion (medium, quartered)
• 0.5 cup Water (for blending) (helps the blender run smoothly)
• 1 can (14 oz) Canned Pimento Peppers (drained; can substitute with fresh bell pepper)
• 2 Potatoes (medium, peeled and cubed)
• 3 tbsp Tomato Paste (adds color and slight sweetness)
• 1 cup Broken Vermicelli Noodles (optional, adds body)

Instructions

1. Season and Pressure‑Cook the Chicken

   Place the chicken pieces in the pressure cooker, add 1 tsp salt, 2 tsp adobo seasoning, and enough water to cover (about 1 L). Seal and cook on high pressure for 20 minutes, then allow a natural release.

   Time: PT20M

2. Prepare the Aromatics

   While the chicken cooks, quarter the red and white onions, mince the garlic, and set aside the whole scotch bonnet pepper. Add the onion pieces, garlic, and ½ cup water to the blender; blend in short bursts until a coarse puree forms, adding more water if needed.

   Time: PT10M

3. Combine Ingredients in a Pot

   When the chicken is tender, release the pressure, remove the chicken, and transfer the broth to a large pot. Add the cooked chicken back, the cubed potatoes, blended onion mixture, drained pimento peppers, 3 tbsp tomato paste, and enough water to reach a soup‑like consistency (about 1 L). Stir well.

   Time: PT5M

4. Simmer the Soup

   Bring the pot to a gentle boil, then reduce to medium heat. Cover and simmer for 15 minutes, or until the potatoes are fork‑tender and the flavors have melded.

   Time: PT15M

   Temperature: Medium heat

5. Add Noodles (Optional)

   If using vermicelli, stir in 1 cup broken noodles and cook for an additional 5 minutes, or until the noodles are soft.

   Time: PT5M

   Temperature: Medium heat

6. Final Seasoning and Serve

   Taste the soup and add more salt or a pinch of extra adobo if desired. Ladle into bowls and serve hot with white rice, bread, or on its own.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken (bone‑in pieces): Chicken thighs, Chicken drumsticks
• Instead of Adobo Seasoning: All‑purpose seasoning blend
• Instead of Scotch Bonnet Pepper: Habanero pepper
• Instead of Garlic Cloves: Garlic paste
• Instead of Seasoning Cube (Jimbo or Maggi): Chicken bouillon cube
• Instead of Canned Pimento Peppers: Fresh bell pepper
• Instead of Potatoes: Sweet potatoes
• Instead of Tomato Paste: Tomato puree (1/4 cup)
• Instead of Broken Vermicelli Noodles: Egg noodles, Rice noodles

Equipment Needed

• Pressure Cooker
• Large Pot
• Blender
• Knife
• Cutting Board
• Measuring Spoons
• Ladle
• Wooden Spoon
• Serving Bowl

Critical Steps — Do Not Skip

• Cooking the chicken until fully tender in the pressure cooker
• Blending the onions and garlic to a smooth puree
• Ensuring the soup has enough liquid after adding potatoes and tomato paste
• Adding noodles at the right time to avoid over‑cooking

Chef Tips from the Video

• For extra depth, toast the scotch bonnet pepper briefly before adding it to the broth.
• Use a hand‑held immersion blender for the onion puree to reduce cleanup.
• Add a pinch of smoked paprika for a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the chicken and broth a day ahead; store broth separately and reheat before adding fresh potatoes and noodles.

Frequently Asked Questions