Nigerian Chicken Pepper Soup
Servings
4Serving size
1/4 recipe
COOKING TIME
60 minutes
![Nigerian Chicken Pepper Soup](https://mds.culinarymedicine.org/wp-content/uploads/2024/05/chickenthighswithskin.jpg)
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.
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