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Ingredients
Main Ingredients:
- 1.5 lbs (700g) hard chicken (cut into pieces; prefer free-range or stewing chicken)
- 8 cups water or chicken stock
- 2 medium onions (1 blended, 1 chopped)
- 4–5 fresh Scotch bonnet peppers (adjust to taste, finely blended)
- 3 cloves garlic, minced or blended
- 1-inch piece ginger, grated or blended
- 2 medium tomatoes, blended (optional for mild acidity)
- 1 tbsp vegetable oil
Spices and Seasonings:
- 1 tsp curry powder
- 1 tsp thyme (dried or fresh)
- 1 tsp smoked paprika (optional for extra depth)
- 1 tsp black pepper
- 1 tsp ground crayfish (optional)
- 2 bouillon cubes or 1 tsp bouillon powder
- Salt to taste
Optional Add-ins:
- 1 cup diced yam, potatoes, or plantains (for a heartier soup)
- 1 cup spinach or ugu leaves (chopped, for added nutrition)
Instructions
Step 1: Prep the Chicken
- Wash the chicken thoroughly. If desired, parboil for 5 minutes to remove impurities and rinse with clean water.
Step 2: Start the Base
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
- Add the blended onion, peppers, and tomatoes (if using). Cook for 5–7 minutes, stirring occasionally.
Step 3: Simmer the Chicken
- Add the chicken pieces to the pot, stirring to coat them with the spicy mixture.
- Season with curry powder, thyme, paprika, black pepper, bouillon, and salt.
- Pour in the water or chicken stock, ensuring the chicken is fully submerged. Bring to a boil, then reduce the heat to low and simmer for 30–45 minutes, or until the chicken is tender.
Step 4: Add Optional Ingredients
- If using yam, potatoes, or plantains, add them to the pot and simmer for an additional 15–20 minutes, until tender.
- Stir in spinach or ugu leaves just before serving for a burst of color and nutrition.
Serving
- Serve hot in bowls, garnished with fresh herbs or more chopped peppers for extra spice.
- Pair with rice, bread, or enjoy on its own for a hearty, warming meal.
Tips for Success
- Adjust Spice: Scotch bonnet peppers are very spicy. Use fewer peppers or deseed them for less heat.
- Rich Flavor: For a deeper flavor, marinate the chicken with salt, bouillon, and some spices for 30 minutes before cooking.
- Storage: This soup tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy your bold and hearty Hard Chicken Winter Spicy Pepper Soup! 🥣🔥