Nigerian Chicken Pepper Soup

Servings

Serving size

1/4 recipe

COOKING TIME

60 minutes

Ingredients

1 Tbsp. Olive oil

4 thigh with skin Bone-in, skin on chicken thighs

12 cup Water

2 large White onions (julienned)

4 clove Garlic, raw (minced)

1 pepper Peppers, hot chili, red, raw (Scotch bonnet pepper, seeded and minced)

2 4 inch piece Lemongrass

1/8 ounces Crawfish tails (2 tsp. ground crawfish)

1/2 tsp. Salt

1 to taste Black pepper

1 Tbsp Nigerian Pepper Soup Spice

1 ounce Specialty Herb Spices and Herbs (2 Uziza leaves)

1 ounce Specialty Herb Spices and Herbs (1-2 Makrut lime leaves)

4 quart Water

2 pound Sweet potato (peeled and cubed)

Instructions

Gather all ingredients and equipment.

In a loarge pot combine chicken thighs, water, onion, garlic, scotch bonnet (to your heat level) salt, pepper, lemongrass, ground crawfish, and pepper soup spice mix.

Bring to a boil, then reduce to a simmer. Simmer for 30 minutes or until chicken reaches an internal temperature of 165F.

While pepper soup is cooking, in a separate pot bring water to a boil. Add sweet potatoes and cook for 8-12 minutes or until tender. Drain and set aside.

Stir Uziza leaves into the soup and simmer for another 5 minutes. Serve with sweet potato.