Nigerian Chicken Pepper Soup with Red Pepper Broth
Inspired by techniques from NYT Cooking.
A lighter, faster pepper soup: chicken legs cooked in a blended red pepper, onion, ginger and Scotch bonnet base with warm pepper-soup spices, finished with basil.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Why it's healthy
35.2 g protein for 339 kcal = 10.4 g per 100 kcal. Our High Protein label needs at least 10 g per 100 kcal. How we decide
Equipment
- blender
- large pot with lid
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 339 kcal |
| Protein | 35.2 g |
| Carbohydrate | 7.7 g |
| of which sugars | 2.9 g |
| of which free sugars | 0 g |
| Fat | 17.8 g |
| of which saturates | 4.7 g |
| Fibre | 1.9 g |
| Salt | 2.33 g |
Protein per 100 kcal
10.4 g meets the High Protein rule (≥ 10 g)
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Pepper base
- 1 red pepper, deseeded and roughly chopped
- 1 small onion, roughly chopped
- 1 Scotch bonnet chilli, deseeded for less heat
- 20 g fresh ginger, sliced
- 3 garlic cloves, peeled
Soup
- 1.1 kg chicken drumsticks and bone-in thighs, skin removed
Spice mix
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground black pepper
- ¼ tsp ground cloves
- ½ tsp grated nutmeg
Soup
- 7.5 g fine sea salt or table salt about 1¼ tsp
- 1.3 l water
To finish
- 20 g scent leaf or basil leaves
- 1
Blend the pepper base. Blend the red pepper, onion, Scotch bonnet, ginger and garlic with 100 ml of the water to a smooth orange purée.
- 2
Coat the chicken. Put the chicken in the pot with the purée, all the spice mix (or 1.5 tbsp ready-made Nigerian pepper-soup spice) and half the salt. Stir to coat and leave 10 min.
- 3
Cook down. Cover and cook over medium heat for 10 min, stirring now and then, until the purée darkens a little and the chicken has firmed up.
- 4
Simmer. Add the rest of the water, bring to the boil, then simmer partly covered for 30-35 min until the chicken is tender and reaches 75 °C next to the bone.
- 5
Season. Add the rest of the salt and taste. The broth should be peppery and warming; simmer a few minutes more to concentrate it if you like.
- 6
Serve. Turn off the heat, stir in the basil and serve in deep bowls, with boiled plantain or rice on the side.
Storage
Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat until boiling. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
