The perfect chicken pepper soup with plantain recipe
The perfect chicken pepper soup with plantain recipe is a easy Nigerian recipe that serves 4. 350 calories per serving. Recipe by Pot of flavours on YouTube.
Prep: 13 min | Cook: 25 min | Total: 48 min
Cost: $9.05 total, $2.26 per serving
Ingredients
- 1.5 pounds Chicken Wings and Thighs (cut into bite‑size pieces)
- 1 teaspoon Salt (to taste)
- 2 tablespoons Pepper Soup Spice Blend (store‑bought or homemade (see video link))
- 2 pieces Chicken Stock Cubes (chicken bouillon cubes)
- 1 teaspoon Chili Powder (adds extra heat)
- 4 cups Water (adjust for desired broth thickness)
- 2 pieces Plantain (peeled and cut into bite‑size pieces)
- 5 leaves Scent Leaf (or Basil) (fresh, added after heat is off)
- 4 cloves Fresh Garlic (peeled)
- 1 inch piece Fresh Ginger (peeled)
- 1 medium Onion (quartered)
- 2 pieces Fresh Chili Peppers (e.g., Scotch bonnet or habanero, seeded if desired)
Instructions
Prepare Pepper Soup Spice Blend
Add fresh chili peppers, garlic, ginger, and onion into the mini chopper. Blend until smooth; add a splash of water if needed to help it blend.
Time: PT5M
Season the Chicken
Place the cut chicken in the pot. Add salt, the blended pepper soup spice, chicken stock cubes, and chili powder. Mix thoroughly to coat the chicken evenly.
Time: PT3M
Initial Chicken Cooking
Cover the pot and cook over medium heat for about 5 minutes, allowing the chicken to start releasing its juices and the spices to infuse.
Time: PT5M
Temperature: Medium heat
Prepare Plantain
While the chicken cooks, peel the plantains and cut them into bite‑size pieces—large enough to hold shape but small enough to cook with the chicken.
Time: PT5M
Add Water and Plantain, Finish Cooking
After the initial 5 minutes, pour in the measured water, add the cut plantain, and give everything a good stir. Cover and simmer over medium heat for 15‑20 minutes until the chicken is tender and the plantain is cooked through.
Time: PT18M
Temperature: Medium heat
Finish with Scent Leaf
Turn off the heat. Slice fresh scent leaf (or basil) and stir it into the hot soup. Let sit for 2 minutes so the leaf stays bright green and releases its aroma.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Chicken Wings and Thighs: Chicken breast, Chicken drumsticks
- Instead of Salt: Sea salt, Kosher salt
- Instead of Pepper Soup Spice Blend: Pre‑made African pepper soup mix
- Instead of Chicken Stock Cubes: Low‑sodium broth powder
- Instead of Chili Powder: Cayenne pepper, Paprika
- Instead of Plantain: Yam, Sweet potatoes
- Instead of Scent Leaf (or Basil): Basil, Bay leaf
- Instead of Fresh Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger
- Instead of Onion: Shallots
- Instead of Fresh Chili Peppers: Red Thai chilies
Equipment Needed
- Mini Chopper or Blender
- Knife
- Cutting Board
- Large Pot with Lid
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Coating the chicken with the spice blend before adding water.
- Cutting plantain to uniform size to cook evenly with chicken.
- Adding scent leaf after turning off the heat to retain its green color.
Chef Tips from the Video
- Use fresh scent leaf for the most authentic aroma; if unavailable, Thai basil works well.
- For extra heat, add a sliced fresh chili to the broth during the final simmer.
- Serve with a side of white rice or boiled yam to make the meal more filling.
Troubleshooting
Plantain turns mushy and disintegrates.
Cut the plantain into slightly larger chunks and add it 5‑7 minutes before the end of cooking.
Soup is too thick.
Add additional water or broth, a quarter cup at a time, until desired consistency is reached.
Flavor is bland.
Increase the amount of pepper soup spice blend or add an extra stock cube; taste and adjust seasoning before serving.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 1 month; thaw before reheating.
Room temperature: Do not store at room temperature; cool quickly before refrigerating.
Make-Ahead Tips
- Blend the pepper soup spice blend a day ahead and store in the fridge.
- Marinate the chicken with the spice blend for up to 4 hours for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of One Pot Chicken and Plantain Pepper Soup in Nigerian cuisine?
Pepper soup is a traditional Nigerian comfort food often served at celebrations, during cold weather, or as a remedy for colds. The addition of plantain reflects the West African practice of pairing starchy fruits with spicy broths, creating a balanced meal of protein, carbs, and heat.
What are the traditional regional variations of pepper soup in Nigerian cuisine?
In the Niger Delta, fish or seafood is commonly used, while the northern regions favor goat meat and milder spices. Some versions include yam or cocoyam instead of plantain, and the choice of leaf—scent leaf, basil, or uziza—varies by locality.
What is the authentic way to serve One Pot Chicken and Plantain Pepper Soup in Nigeria?
It is traditionally served hot in a deep bowl, accompanied by boiled white rice, pounded yam, or fufu. A side of fresh sliced onions and a squeeze of lime are sometimes offered for extra brightness.
During which occasions is One Pot Chicken and Plantain Pepper Soup traditionally prepared in Nigerian culture?
Pepper soup is popular at weddings, naming ceremonies, and birthday celebrations. It is also served to new mothers and during recovery from illness because of its warming, nourishing qualities.
What makes One Pot Chicken and Plantain Pepper Soup special in West African cuisine?
The combination of spicy broth, tender chicken, and sweet plantain creates a unique sweet‑heat balance that is both comforting and invigorating. The use of scent leaf adds a distinctive herbal aroma not found in many other soups.
What are the most common mistakes to avoid when making One Pot Chicken and Plantain Pepper Soup?
Avoid adding water too early, which dilutes the spice flavor, and do not cut the plantain too small, which can cause it to disintegrate. Also, do not overcook the chicken; it should be tender but not falling apart.
Why does this One Pot Chicken and Plantain Pepper Soup recipe add the scent leaf after turning off the heat?
Adding the leaf after the heat is removed preserves its bright green color and delicate flavor, preventing the volatile oils from evaporating during prolonged cooking.
Can I make One Pot Chicken and Plantain Pepper Soup ahead of time and how should I store it?
Yes, the soup can be prepared up to two days in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on low heat, adding a splash of water if needed.
What texture and appearance should I look for when the One Pot Chicken and Plantain Pepper Soup is done?
The broth should be clear yet richly colored, the chicken pieces should be tender but still holding shape, and the plantain should be soft but not falling apart. The scent leaf should remain vibrant green.
What does the YouTube channel Pot of flavours specialize in?
The YouTube channel Pot of flavours focuses on easy, home‑cooked African and West African recipes, offering step‑by‑step tutorials that highlight traditional flavors with modern, accessible techniques.
How does the YouTube channel Pot of flavours' approach to Nigerian cooking differ from other cooking channels?
Pot of flavours emphasizes one‑pot, quick‑prep meals using readily available ingredients, while also providing cultural context and optional ingredient swaps, making authentic Nigerian dishes approachable for a global audience.
Last updated: September 3, 2026
