Nigerian Chicken Pepper Soup Recipe

Ingredients

• 1.5 kg Hard Chicken (bone‑in pieces, washed and patted dry)
• 2 medium Red Onion (peeled and quartered)
• 1 whole Red Bell Pepper (half for blending, half for garnish)
• 1 piece Habanero Pepper (use gloves; adjust to heat preference)
• 4 pieces Garlic Cloves (peeled)
• 1 inch Fresh Ginger (peeled and roughly chopped)
• 1/4 cup Frozen Scent Leaves (if unavailable use fresh parsley, basil, or baby spinach)
• 1/4 cup Fresh Parsley (chopped, for garnish and optional flavor boost)
• 1 tablespoon Dry Thyme (optional but adds depth)
• 1 tablespoon Pepper Soup Spice Blend (store‑bought or homemade)
• 2 tablespoons Crayfish Powder (blended dried crayfish)
• 1 tablespoon Chicken Seasoning Powder (or 1 bouillon cube; adds umami)
• to taste Salt
• as needed Water (approximately 1.5‑2 liters total)

Instructions

1. Prep Vegetables

   Peel and quarter the red onions, halve the red bell pepper, remove seeds from the habanero, peel garlic cloves and ginger, then roughly chop everything.

   Time: PT5M

2. Blend Base

   Add the chopped onions, red bell pepper, habanero, garlic, ginger, dry thyme, and frozen scent leaves to the blender. Add a splash of water and blend until completely smooth.

   Time: PT5M

3. Season Chicken

   Place the washed chicken pieces in a clean, dry pot. Sprinkle with salt, chicken seasoning powder, and half of the blended pepper soup spice mix. Add a quarter cup of water, stir well to coat the chicken.

   Time: PT5M

   Temperature: Medium heat

4. Initial Simmer

   Cover the pot and cook over medium heat for 15 minutes, allowing the chicken to start absorbing the flavors.

   Time: PT15M

   Temperature: Medium heat

5. Cook Chicken Until Tender

   Add enough water to fully submerge the chicken. Continue cooking on medium heat for 20‑25 minutes, or until the chicken is soft and easily pulls apart.

   Time: PT25M

   Temperature: Medium heat

6. Add Spice and Crayfish

   Stir in the remaining pepper soup spice blend and the crayfish powder. Taste and adjust salt if needed.

   Time: PT5M

7. Finish with Reserved Blend

   Pour the reserved blended vegetable mixture back into the pot and simmer for an additional 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: Medium heat

8. Garnish and Serve

   Finely chop the remaining red bell pepper and parsley. Sprinkle over the soup, give a quick stir, then turn off the heat.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

8g

Fat

12g

Fiber

2g