How to cook Chicken Peppersoup

Ingredients

• 1.5 kg Chicken Pieces (bone‑in, cut into bite‑size pieces)
• 2 tablespoons Pepper Soup Spice Mix (store‑bought Nigerian pepper soup seasoning)
• 2 Scotch Bonnet Peppers (whole, slit lengthwise; adjust for heat)
• 1 Onion (medium, finely chopped)
• 3 Garlic Cloves (minced)
• 1 inch Fresh Ginger (peeled and minced)
• 2 Seasoning Cubes (Maggi or Knorr, optional)
• to taste Salt
• 2 liters Water (filtered or bottled)
• 1 cup Fresh Scent Leaves (or Basil) (roughly torn, added at the end)

Instructions

1. Prepare Aromatics

   Finely chop the onion, mince the garlic and ginger, and slit the Scotch bonnet peppers lengthwise.

   Time: PT5M

2. Season the Chicken

   In a bowl, toss the chicken pieces with the pepper soup spice mix, a pinch of salt, and the minced garlic‑ginger mixture.

   Time: PT5M

3. Start the Soup Base

   Place the Shak Pot over medium charcoal heat, add the water, onion, whole Scotch bonnet peppers, and seasoning cubes. Bring to a rolling boil.

   Time: PT5M

   Temperature: Medium heat over charcoal

4. Cook the Chicken

   Add the seasoned chicken to the boiling broth. Reduce heat to a gentle simmer and cook until the chicken is tender and the broth is aromatic, about 30 minutes.

   Time: PT30M

   Temperature: Simmer

5. Finish and Serve

   Taste and adjust salt if needed. Turn off the heat, stir in the torn scent leaves (or basil), and let the herbs steep for 2 minutes before ladling into bowls.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

12g

Fiber

1g