Chicken Peppersoup Anyone ???

Ingredients

• 1.5 lb Chicken (cut into bite‑size pieces)
• 1 whole Scotch Bonnet Pepper (seeded for less heat and crushed)
• 1 medium Onion (diced)
• 1 tsp Salt (to taste)
• 2 tbsp Pepper Soup Spice Blend (pre‑made Nigerian pepper soup spice)
• 4 cups Water (filtered)
• 0.25 cup Fresh Parsley or Scent Leaves (chopped; adds authentic aroma)
• 2 cups White Rice (rinsed)

Instructions

1. Prepare Ingredients

   Using a sharp knife, cut the chicken into bite‑size pieces, dice the onion, and crush the Scotch bonnet pepper. Set all ingredients aside.

   Time: PT5M

2. Cook Chicken with Aromatics

   Add the chicken, diced onion, crushed Scotch bonnet, and salt to the large pot. Cook over medium heat, stirring occasionally, until the chicken releases its juices.

   Time: PT5M

   Temperature: Medium

3. Add Water and Bring to a Boil

   Pour in 4 cups of water, increase the heat to high, and bring the mixture to a rolling boil.

   Time: PT3M

   Temperature: High

4. Season the Soup

   Stir in the pepper soup spice blend and the chopped parsley or scent leaves. Reduce heat to low and let the flavors meld.

   Time: PT2M

   Temperature: Low

5. Simmer Until Tender

   Allow the soup to simmer on low heat for about 15 minutes, or until the chicken is tender and the broth is aromatic.

   Time: PT15M

   Temperature: Low

6. Cook White Rice

   While the soup simmers, combine 2 cups of rinsed white rice with 4 cups of water in a saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook for about 5 minutes until the rice is tender.

   Time: PT5M

   Temperature: Medium

7. Serve

   Ladle the hot pepper soup into bowls and serve alongside a serving of white rice. Garnish with extra chopped parsley if desired.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

30g

Fat

5g

Fiber

2g