Nigerian Chicken Pepper Soup

Ingredients

• 1.25 lb chicken breast, boneless and skinless
• 3 whole red bell peppers
• 1 whole onion, yellow
• 6 cups chicken broth
• 1 tablespoon ginger, fresh
• 1 whole scotch bonnet pepper or habanero, whole

Instructions

1. 1

   Cut the chicken breast across the grain into bite-sized pieces roughly the size of a grape. Place in a small bowl and set aside.

2. 2

   Remove the stems and seeds from the red peppers by cutting around the core; discard the stems and seeds. Slice the pepper flesh lengthwise into 1-inch-wide strips.

3. 3

   Peel the onion, cut it in half lengthwise from root to tip, then slice each half crosswise into 1/2-inch-thick half-rings.

4. 4

   Peel the ginger using a small spoon (scrape the skin off) and mince it until the pieces are smaller than a grain of rice.

5. 5

   Pour the chicken broth into a 5-quart pot and set the heat to high until you see steam rising steadily and bubbles breaking the surface, about 4 minutes.

6. 6

   Add the chicken pieces to the hot broth and stir once to separate them. Simmer uncovered for 10 minutes, stirring once every 2 minutes, until the chicken is opaque all the way through.

7. 7

   Add the red pepper strips, onion slices, minced ginger, and whole scotch bonnet pepper to the pot. Stir to combine.

8. 8

   Simmer uncovered for 8 minutes, stirring once every 2 minutes, until the peppers are soft and the broth smells strongly of ginger and pepper.

9. 9

   Remove and discard the whole scotch bonnet pepper using tongs or a slotted spoon.

10. 10

    Taste the soup by taking a small spoonful; add salt and black pepper until the broth tastes fully seasoned — it should be flavorful but not salty.

11. 11

    Ladle the soup into bowls, ensuring each gets chicken pieces, pepper strips, and broth. Serve hot while the aroma is strongest.

Tools you’ll need

• cutting board
• chef's knife
• small bowl
• 5-quart pot
• wooden spoon
• slotted spoon or tongs
• soup ladle
• small spoon for tasting

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