Storage & reheating
Refrigerate up to 3 days. Reheat to a rolling boil before serving. Freeze up to 1 month.
Pepper soup
Nigerian Chicken Pepper Soup
A lighter take on the classic — hard chicken simmered in an aromatic, spicy broth. Cook the chicken thoroughly until the juices run clear.
Ingredients
- 1 whole Hard chicken, cut upChicken Hard (Whole) · £5.99
- 2 tbsp Pepper soup spice blendNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 1 OnionNot currently stocked
- 1 tbsp GingerNot currently stocked
- 1 handful Scent leaf or basilNot currently stocked
- 1.5 L WaterPantry staple
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £5.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Cut the chicken into serving pieces, wash, and place in a pot with onion, ginger and seasoning.
- 2
Steam for 10 minutes in its own juices, then add the water and pepper soup spice.
- 3
Simmer for 35–45 minutes until the chicken is fully cooked — juices run clear and no pink remains.
- 4
Add the Scotch bonnet whole for gentle heat, or blended for a fiery broth.
- 5
Skim the surface, stir in torn scent leaf, rest 2 minutes and serve hot.
