John Myers
Cooking: Spicy Chicken and Tomato Soup
The perfect cooking: spicy chicken and tomato soup recipe with a picture and simple step-by-step instructions.
- Bones, skin and other leftovers from 4 fried chicken legs
- 1 liter Water
- 2 tbsp Dried soup greens
- 150 g Red pointed peppers
- 300 g Waxy potatoes
- 200 g Canned tomatoes chopped
- 1 tbsp Olive oil
- 1 tbsp Seasoning paste
- Sun kiss – spice blossom preparation
- Alternatively curry powder
- Crushed red pepper
- Garlic powder
- Salt
- Put the chicken drumsticks in a saucepan with water and soup greens, bring to the boil and then simmer for about 1 hour. Then pour through a sieve. Remove the meat from the bones and set aside.
- Peel the paprika and potatoes and cut into small pieces. Heat the oil in a saucepan, add the paprika, potatoes, seasoning paste and spices and sauté everything together briefly. (the amount of spices depends on your own taste)
- Now pour in the chicken stock and the tomatoes. Bring to the boil and simmer gently at a low temperature for at least 30 minutes. Add the meat again after about 15 minutes.
- SPICE PASTE consists of: paprika pulp, tomato paste, walnuts, hazelnuts, vegetable oil, garlic, salt, sugar, coriander, thyme, cumin, pepper
Facebook Comments