Nigerian Chicken Pepper Soup

Ingredients

• 1.5 kg Chicken (hard hen or old layers) (cut into bite‑size pieces; ask butcher to cut small)
• 1 tsp Ehu (Calabash Nutmeg) (ground fresh; grind peeled nutmeg in a spice grinder)
• 2 cubes Chicken Bouillon Cubes (chicken flavor)
• 1 piece Habanero Pepper (very hot; slice thinly)
• 1 medium Sweet Red Pepper (Bell Pepper) (adds colour; chop)
• 1 large Red Onion (cut into chunks, not diced)
• 0.25 cup Parsley Leaves (or Scent Leaves if available) (chopped; use scent leaves for authentic flavor)
• 1 tsp Thyme (dried or fresh)
• 1 tsp Salt (or to taste)
• 2 L Water (enough to cover chicken)
• 2 cups White Rice (boiled, for serving)

Instructions

1. Rinse and Dry Chicken

   Place the bite‑size chicken pieces in a large bowl, rinse thoroughly under cold running water, and rub gently to remove any tiny bone fragments. Drain and pat dry with paper towels.

   Time: PT5M

2. Season Chicken

   In a mixing bowl, combine the rinsed chicken with ground ehu, chicken bouillon cubes, thyme, and salt. Mix with your hands until the chicken turns a pale color, indicating the spices have coated the meat.

   Time: PT5M

3. Add Onion Chunks

   Add the red onion chunks to the seasoned chicken and stir briefly to distribute.

   Time: PT2M

4. Start Cooking

   Transfer the chicken mixture to a large pot, add 2 L of water, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

5. Simmer Until Chicken Is Tender

   Reduce heat to medium‑low and let the soup simmer, partially covered, for about 30 minutes, or until the chicken is cooked through but not falling apart. Check occasionally and top up water if the level drops too low.

   Time: PT30M

   Temperature: 90°C

6. Add Peppers and Parsley

   Stir in the sliced habanero, chopped sweet red pepper, and parsley (or scent leaves). Cook for an additional 1 minute to release aroma without losing heat.

   Time: PT1M

   Temperature: 90°C

7. Final Seasoning

   Taste the soup and add a pinch more salt if needed. Remove the onion chunks if you prefer a cleaner broth.

   Time: PT2M

8. Serve

   Ladle the hot pepper soup into bowls and serve immediately with boiled white rice on the side.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

5 g

Fat

10 g

Fiber

1 g