Chicken pepper soup

Instructions

1. Quickly brown the chicken pieces in hot oil, 3 to 4 minutes per side, without cooking them fully.
2. Add the sliced onion, garlic, grated ginger and whole pierced chilies, then sauté for 3 minutes.
3. Add the diced tomato, crushed peppercorns and allspice, and stir for a moment.
4. Pour in the hot stock, add the bay leaves and bring to a boil.
5. Lower the heat, cover and simmer for 35 to 40 minutes until the chicken is very tender.
6. Remove the chilies and bay leaves, adjust the salt and serve very hot, sprinkled with cilantro if you like.