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Chicken pepper soup

CHICKEN PEPPER SOUP

INGREDIENTS FOR PEPPER SOUP

  • Chicken.
  • Onion.
  • Cameron pepper.
  • Maggi crayfish.
  • Pounded crayfish.
  • Ehuru (roasted and pounded).
  • Chopped scent leaf.
  • Stock fish (optional).
  • Stock fish broth.
  • Mixed pepper soup spice.
  • Chopped fresh pepper.
  • Salt.

PREPARATION FOR CHICKEN PEPPER SOUP

  • Rinse chicken parts properly and season with onion, cameron pepper, maggi crayfish and salt. Mix and put on medium heat, let boil for d first 10 minutes then add some water, check and adjust d seasoning then cook till tender.
  • Season stock fish with salt and let cook for 5 minutes. Set aside.
  • In another pot, add d cooked chicken, pounded crayfish, mixed pepper soup spice, ehuru, cameron pepper and maggi crayfish, add d stock fish broth and some hot water to cover d chicken slightly.

Note:-I didn’t use d chicken broth, I don’t want d oil settled on d pepper soup.

  • Stir to combine and let steam for like 7 minutes, check d taste and add some salt if necessary.
  • Add chopped scent leaf and chopped pepper. Turn off d heat and serve hot

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