Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
A warming chicken and pepper soup with piri piri heat, sweet carrots, and bread for dipping.
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Ingredients
saucepan, blender, knife
Method
Finely chop the onion, cut the carrot into bite-sized pieces, cut the red pepper into bite-sized pieces and keep the piri piri sauce ready. Cut the chicken breast into bite-sized pieces so it cooks evenly.
Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook onion, carrot and red pepper with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown.
Add the chicken to the saucepan and cook for 3-4 minutes, stirring, until the outside turns opaque.
Pour in 700ml chicken stock. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.
Simmer for 12-15 minutes until the vegetables are tender and the chicken is piping hot in the centre.
Stir in piri piri sauce for the final 2 minutes, then taste before adding extra salt.
Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.
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