Totally comforting! I recommend making the roux while the chicken is cooking & sauteing the peppers while the roux is cooking while the chicken is cooking. Be careful adding the roux to the hot broth - there was a lot of noise but minimal spatter but it was a bit alarming. The biggest effort in this recipe is picking apart the chicken. I added a good amount (2TB?) of Tabasco at the end & a lot of salt but this makes a LOT of stewy soup. It is so creamy & delicious. I served it over rice & am happy to have some leftovers even after everyone had 2nds! The pot I used JUST held 1 gallon of water with the chicken so I let it cook about 20 minutes before I added the veggies. I didn't measure the peppers - I just used 1 of each green, yellow & red. A very nice recipe made for Pepperpot! in the Caribbean Forum 6/2012.