Pepper Soup From Gambia - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs, cut into 1/2 dice
8 cups water
1 tablespoon chicken soup base
1 tablespoon black pepper
1 tablespoon red pepper flakes
1/2 tablespoon salt
1/4 teaspoon garlic powder
1 (6 ounce) can tomato paste
hot cooked rice (optional)

Preparation

Boil chicken in a large pot for ten minutes with 8 cups of water and the chicken soup base.
Add black pepper, red pepper flakes, salt, and garlic powder.
Boil, uncovered, until there is about 2 - 2 1/2 cups of broth left in pan.
Stir in the can of tomato paste and cook until the soup is thick.
Serve over rice, if desired.