How To Make Kienyeji Chicken Soup | Terry’s Kitchen

Clean and cut the kienyeji chicken into pieces.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add the chicken pieces to the pot and brown on all sides, about 5-7 minutes.

Chop the carrots, potatoes, and green bell pepper, then add them to the pot.

Add chopped tomatoes and cook until they soften, about 3-4 minutes.

Pour in enough water to cover the chicken and vegetables, then bring to a boil.

Reduce heat to low and simmer for 30-40 minutes, until the chicken is tender.

Season with salt, black pepper, and lemon juice to taste.

Add chopped coriander leaves and scotch bonnet pepper for heat.

Simmer for an additional 5 minutes to meld the flavors.

Remove from heat and let rest for 5 minutes before serving.

Serve hot, garnished with extra coriander if desired.