Chicken Pepper Soup Recipe

Name: Mercilicious Cuisines Chicken Pepper Soup Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: African
Ingredients: 1.5 kg whole chicken (cut into pieces) or bone-in chicken parts; 3 l water; 1 unit onion (medium, quartered); 2 tbs fresh ginger (peeled, smashed); 3 cloves garlic cloves (crushed); 1 unit scotch bonnet or habanero pepper (whole or slit); 2 unit seasoning cube or bouillon; 1.5 tsp salt; 1 tsp black pepper (freshly ground); 0.5 tsp dried calabash nutmeg (ehuru) or ground nutmeg; 0.5 tsp alligator pepper (optional, crushed) or more black pepper; 6 leaves fresh uziza leaves or basil (optional); 6 leaves scent leaves or basil (optional); 3 stalks fresh green onions / scallions (thinly sliced); 0.25 cups fresh cilantro or parsley (chopped); 200 g fresh white yam, potato, or plantain (optional, cubed)

Inspired by Mercilicious Cuisine

Time55m

Serves4

Make Chicken Pepper Soup Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

3 1/3 lb (1.5 kg) whole chicken (cut into pieces) or bone-in chicken parts

12 2/3 cup (3 l) water

1 unit onion (medium, quartered)

2 tbs fresh ginger (peeled, smashed)

3 cloves garlic cloves (crushed)

1 unit scotch bonnet or habanero pepper (whole or slit)

2 unit seasoning cube or bouillon

1 1/2 tsp Celtic sea salt

1 tsp black pepper (freshly ground)

Aromatics & Flavorings

1/2 tsp dried calabash nutmeg (ehuru) or ground nutmeg

1/2 tsp alligator pepper (optional, crushed) or more black pepper

6 leaves fresh uziza leaves or basil (optional)

6 leaves scent leaves or basil (optional)

Vegetables & Garnish

3 stalks fresh green onions / scallions (thinly sliced)

1/4 cups fresh cilantro or parsley (chopped)

7.05 oz (200 g) fresh white yam, potato, or plantain (optional, cubed)

Method

Soup Base

Prepare the chicken

Rinse the chicken pieces under cold water and pat dry. Trim excess fat. If using a whole bird, cut into serving pieces (breasts, thighs, drumsticks).

Initial simmer

Place the chicken pieces in a large pot. Add 3 liters of water, quartered onion, smashed ginger, crushed garlic, and the whole or slit scotch bonnet/habanero pepper. Bring to a boil over high heat.

Skim and reduce

Once it reaches a rolling boil, reduce heat to medium-low and skim any foam or scum from the surface with a ladle for 3–5 minutes to keep the broth clear.

Season and simmer

Add the seasoning cubes, 1 tsp freshly ground black pepper, and 1.5 tsp salt. Partially cover the pot and simmer gently for 30–35 minutes, or until the chicken is cooked through and tender. If using root vegetables (yam, potato, plantain), add them at this stage so they cook until just tender (about 15–20 minutes).

Aromatics & Flavorings

Prepare and add ground spices

While the soup simmers, grind or crush the calabash nutmeg (ehuru) and alligator pepper if using. About 5–8 minutes before the end of cooking, add 1/2 tsp ground nutmeg and 1/2 tsp crushed alligator pepper to the pot. Stir to incorporate and simmer gently to release the aroma.

Adjust heat

Taste the broth and adjust seasoning: add more salt or ground black pepper to taste. If you prefer spicier soup, carefully break the scotch bonnet and stir a little of the inner seeds into the broth, then simmer 2–3 minutes more.

Add fresh leaves

Turn off the heat and stir in the chopped uziza leaves and scent leaves (or basil) so they wilt from the residual heat, preserving their fresh aroma. If you prefer them more wilted, return to very low heat for 1 minute.

Vegetables & Garnish

Finish and garnish

Remove the whole scotch bonnet if you left it intact for a milder heat. Transfer soup to serving bowls. Sprinkle thinly sliced green onions and chopped cilantro or parsley over each bowl.

Serve hot with boiled yams, fufu, rice, or crusty bread on the side. Leftovers keep in the refrigerator for up to 2 days; reheat gently on the stove until steaming.