- Chicken (upper drum stick) marinated in ginger, garlic, and little salt
- ¼ Butternut
- ½ green pepper (Or any other green vegetable)
- ½ yellow pepper
- 1 onion
- 1 carrot
- 2 tomatoes
- 1 raw hot chili
- 1 cup of rice
- 1 leveled teaspoon of butter
- ¼ chicken cub
- 1. Roast Chicken
After marinating the chicken-drumstick for 30 minutes, remove the chicken skin (optional), and grill it in the oven for about 45 minutes at 120°C. Then, boil the remaining chicken stock for 10 minutes on high temperature to kill the salmonella germs.
- 2. Boil Rice
Then, boil the rice according to your taste. Add butter and a ¼ chicken cub when it is about to get ready, and mix well, and continue boiling until the water finishes completely.
- 3. Prepare Butternut-vegetable Soup
- Wash thoroughly all vegetables before chopping them.
- Use a blender to grate each vegetable separately. I say grate because you need to feel the vegetable flakes in your mouth as you eat the soup. Grating is optional.
- Do not blend vegetables into a fine paste except for butternut and tomatoes. It is important to blend butternut into a paste because it is the main ingredient, which thickens the soup, and the tomatoes work as a fluid to soften all ingredients. Butternut is again important because it sweetens the soup, and prevents a sharp taste of onion and green pepper, and the sourly taste of tomatoes.
- After chopping all ingredients separately, mix them into a jar with a wooden soup. Remember not to mash them into a fine paste. Simply mix them.
- Scoop 2 ½ half tablespoons only to make soup for 1 chicken-drumstick. Make sure the spoons are full.
- Preserve immediately the remaining butternut-vegetable mixture in the refrigerator. You can use it for any other meal. It works perfectly like any other tomato paste, which you have to cook because of the butternut. Do not forget to put the rest of the mixture into a tight container, and wrap it into a foil paper before putting it in a refrigerator. The remaining mixture can serve 6 extra chicken-drumsticks.
- Put very little oil into a saucepan, and add the 2 ½ tablespoon of the butternut-vegetable mixture, mixing well until it starts to boil. Let it boil for at least -4 minutes.
- Add the chicken stock to the butternut-vegetable mixture (optional). Let it boil for 2 minutes, while steering well. Remember, if you are using the chicken stock remaining from the marinated chicken, make sure that you boil it well enough before adding it to the butternut-vegetable mixture! Boiling it before use prevents salmonella infection.
- Add the roasted chicken to the boiling butternut-vegetable mixture. Then, add a little water to lighten the butternut-vegetable soup, and boil for about 3 minutes. NB: I realized towards the end of my recipe that boiling the butternut for 5 minutes, before adding it to the rest of the vegetable mixture, helps prevent over boiling other vegetable ingredients, and it reduces the amount of time to boil all ingredients together.
- Finally, the Chicken in Butternut-vegetable Soup is ready for eating.