Chicken pepper soup
Chicken pepper soup is basically chicken broth with herbs and spices added.
Ingredients
- 1 kg chicken
- 1 small onion (1/4 cup chopped)
- scotch bonnet (fresh pepper)
- 2 seasoning cubes
- salt
- 1 ½ teaspoons whole uziza seed (2 teaspoon ground)
- 3 ehuru seeds (1 1/2 teaspoon ground)
- 2 pieces uda
- 10 leaves scent leaf (nchuanwu)
Instructions
- Chop onions, grind uziza seed and ehuru. Hit the uda to break it open and set aside.
- Cut chicken or chicken parts to your desired size, rinse in water and place in a pot.
- Add chopped onions, seasoning cube, salt and scotch bonnet (whole or ground).
- If using old layer chicken which doesn't have much moisture in the muscles, add 1 cup of water but if you are using broiler chicken or any other soft chicken, don't add water yet.
- Cover and cook over medium heat till the chicken has released its water.
- Add more water to cover the meat, about 4 cups.
- Boil until a fork can pass through the chicken.
- Add uziza, ehuru and uda.
- Wash and cut scent leaf, add to your Chicken pepper soup.
- Stir and cook for 5 minutes, until chicken has reached desired tenderness and the pepper soup spices have blended well.
- Taste and correct seasoning if necessary. Take off the heat and enjoy.
- Serve with white rice, boiled yam and plantain, agidi (eko, corn paste jello), bread, Irish potatoes or drink as a soup.
Notes
- Instead of the different spices used here, you can simply use store-bought Pepper soup spice mix or any mixture of spices/spices you like.
- You might want to use chicken seasoning cubes.
- The addition of crayfish is totally optional, I don't like crayfish in my chicken pepper soup.
- You can add 1 chopped tomato for visual appeal.
