This vibrant African-Portuguese fusion soup brings the fiery flavors of peri-peri chicken to a comforting bowl. Tender chicken, sweet potatoes, and vegetables simmer in a spicy, aromatic broth that warms you from the inside out - perfect for chilly evenings.
Recipe Details
Ingredients
- 800g boneless, skinless chicken thighs, cut into chunks
- 600g sweet potatoes, peeled and cubed
- 2 large red bell peppers, diced
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 120ml peri-peri sauce (store-bought or homemade)
- 1.5L chicken stock
- 400g crushed tomatoes
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 bay leaves
- 3 tbsp olive oil
- 400g cannellini beans, drained and rinsed
- 100g fresh baby spinach
- 2 tbsp fresh lemon juice
- 1/2 cup fresh cilantro, chopped
- 1-2 fresh red chilies, sliced (optional)
- to taste salt
- to taste freshly ground black pepper
Instructions
-
Season 800g boneless with to taste salt and to taste freshly ground black pepper. Heat 2 tablespoons 3 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
-
Brown chicken pieces in batches, about 3-4 minutes per side. Don't overcrowd the pot. Transfer to a plate and set aside.
-
In the same pot, add remaining 3 tbsp olive oil and sauté 1 large yellow onion for 5 minutes until softened. Add 6 cloves garlic and cook for another minute until fragrant.
-
Add 2 large red bell peppers and cook for 3-4 minutes. Stir in 120ml peri-peri sauce (store-bought or homemade), 2 tsp smoked paprika, and 1 tsp dried oregano, cooking for 1 minute to bloom the spices.
-
Add 400g crushed tomatoes, 1.5L chicken stock, and 2 bay leaves. Bring to a boil, then reduce heat and simmer for 10 minutes.
-
Return chicken to the pot along with 600g sweet potatoes. Simmer for 20 minutes until sweet potatoes are tender and chicken is cooked through.
-
Add 400g cannellini beans and simmer for 5 more minutes to heat through. Taste and adjust seasoning with salt and pepper.
-
Remove 2 bay leaves and stir in 100g fresh baby spinach until wilted, about 1 minute. Add 2 tbsp fresh lemon juice to brighten the flavors.
-
Ladle into bowls and garnish with 1/2 cup fresh cilantro and 1-2 fresh red chilies slices if desired.
-
Serve hot with crusty bread or over rice for a heartier meal.
Tips
Peri-Peri Sauce Options: Make your own by blending red chilies, garlic, lemon juice, paprika, and olive oil. Adjust heat level by using fewer chilies or removing seeds.
Heat Control: Start with less peri-peri sauce and add more to taste. You can always add heat, but you can't take it away! Serve with yogurt or sour cream to cool things down.
Sweet Potato Substitute: Butternut squash or regular potatoes work well too. For lower carbs, use cauliflower florets instead, adding them in the last 10 minutes.
Make It Heartier: Add corn kernels, green beans, or okra for more vegetables. Some versions include rice cooked directly in the soup for a stew-like consistency.
Storage: This soup tastes even better the next day as flavors meld. Store refrigerated for up to 4 days or freeze for 3 months. Add fresh spinach when reheating.
Serving Suggestions: Traditionally served with Portuguese rolls (pão), but naan bread or pita also work beautifully for soaking up the spicy broth.
Wine Pairing: A Portuguese Vinho Verde or South African Chenin Blanc complements the spicy flavors perfectly. For beer, try a crisp lager or wheat beer.