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