Ingredients
Chicken of your choice
8 cups Water
1 tbsp pepper soup spice
1 ½ tbsp Crayfish powder
4 garlic cloves
1 Red bell pepper
1 yellow onion
¼ inch Ginger root
2 bay leaves
2 scotch bonnets
2 chicken bouillon cubes
Fresh basil leaves
1 tsp Maggi (optional)
Adobo seasoning
Garlic powder
Salt
Pepper
Olive oil
Tools
Blender
Dutch oven
Directions
Step 1
Wash and dry chicken. Drizzle in olive oil and season with salt and pepper, sit aside.
Step 2
In a blender blend together red bell pepper, onion, ginger, scotch bonnets, and garlic cloves.
Step 3
In a Dutch pot on medium high add in chicken. Pour in pepper mixture and stirr until well coated then cover and let simmer on low- medium heat for 10 - 12 minutes.
Step 4
Next add in water, chicken bouillon, bay leaves, adobo, garlic powder, crayfish powder, pepper soup mix and maggi. Stirr well then cover and cook for 15 - 20 mins. Turn the heat up to medium high.
Step 5
Now it’s time to take out any meat that needs shredding ex: chicken breast . Once chicken is shredded add back into pot. Now is when you should make sure taste is to liking.
Step 6
4. Add in chopped basil let this simmer for 5 minutes then enjoy!
