Nigerian Chicken Pepper Soup

Step 1

Cut the chicken breast across the grain into bite-sized pieces roughly the size of a grape. Place in a small bowl and set aside.

Step 2

Remove the stems and seeds from the red peppers by cutting around the core; discard the stems and seeds. Slice the pepper flesh lengthwise into 1-inch-wide strips.

Step 3

Peel the onion, cut it in half lengthwise from root to tip, then slice each half crosswise into 1/2-inch-thick half-rings.

Step 4

Peel the ginger using a small spoon (scrape the skin off) and mince it until the pieces are smaller than a grain of rice.

Step 5

Pour the chicken broth into a 5-quart pot and set the heat to high until you see steam rising steadily and bubbles breaking the surface, about 4 minutes.

Step 6

Add the chicken pieces to the hot broth and stir once to separate them. Simmer uncovered for 10 minutes, stirring once every 2 minutes, until the chicken is opaque all the way through.

Step 7

Add the red pepper strips, onion slices, minced ginger, and whole scotch bonnet pepper to the pot. Stir to combine.

Step 8

Simmer uncovered for 8 minutes, stirring once every 2 minutes, until the peppers are soft and the broth smells strongly of ginger and pepper.

Step 9

Remove and discard the whole scotch bonnet pepper using tongs or a slotted spoon.

Step 10

Taste the soup by taking a small spoonful; add salt and black pepper until the broth tastes fully seasoned — it should be flavorful but not salty.

Step 11

Ladle the soup into bowls, ensuring each gets chicken pieces, pepper strips, and broth. Serve hot while the aroma is strongest.