- 8 pieces of chicken (I used the guinea fowl)
- 1 Ripe plantain (peeled and cut into 8 rings)
- 2 Habanero/rodo (adjust to your preference)
- 2 Tablespoons paprika powder for color; (optional)
- 2 tablespoon red pepper flakes
- 1 Tablespoon Dry ground pepper (ata gigun)
- 1 tablespoon pepper soup spice
- Seasoning powder/cube
- 1/8 cup onion (chopped)
- Salt to taste
- A handful of herbs of your choice. (you can use mint/efinrin/scent leaves or your choice)
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Clean your chicken and remove any excess fats, clean the habanero (rodo), and set aside with other ingredients. Clean the chicken very well and add to a pot, pour about 4 cups of water, seasoning powder, onion, salt and boil over medium-high heat.
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Boil for about 10 minutes and add the habanero/rodo you can chop it or cut it open and add to the chicken.
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Continue to cook when the chicken, depends on how hard your chicken is cook for about 90% then add the remaining ingredients except for the herbs and continue to cook.
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Add the plantain (cut up) and boil until the plantain is soft. You don’t want it too soft if not the plantain taste will overpower the pepper soup taste.
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Check the seasoning and readjust if necessary. If you desire to add a handful of herb (chopped) and mix.
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When it is ready you could leave it for a little bit (heat off) and allow the spices to mellow before serving. You can reheat it if it is cold.
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Serve and enjoy.