Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken pieces (thighs, drumsticks preferred)
  • 8 cups (2 liters) chicken broth or stock (low sodium)
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 1 tsp, 5g)
  • 1 inch (2.5 cm) ginger, peeled and grated (approx. 1 tbsp, 15g)
  • 2 scotch bonnet peppers, finely chopped (start with 1/2 for milder heat!)
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon (5g) salt, or to taste
  • 1/2 teaspoon (2.5g) black pepper, or to taste
  • 1 tablespoon (15ml) ground coriander
  • 1 tablespoon (15ml) ground cumin
  • 1 teaspoon (5g) ground fennel seeds
  • 1 teaspoon (5g) cayenne pepper (optional, for extra heat)
  • 1/2 teaspoon (2.5g) ground cloves
  • 1/2 teaspoon (2.5g) dried thyme
  • 1 green bell pepper, chopped (approx. 1 cup, 150g)
  • 1 red bell pepper, chopped (approx. 1 cup, 150g)
  • 1/2 cup (50g) chopped celery
  • Fresh cilantro, chopped (optional)

Instructions:

  1. Season chicken pieces with salt and pepper.
  2. Heat oil in the pot. Add onion, garlic, and ginger. Sauté until softened and fragrant (about 5 minutes).
  3. Stir in the pepper soup spice blend and cook for 1 minute, until fragrant.
  4. Add the chicken pieces to the pot and brown on all sides.
  5. Pour in the chicken broth and add the chopped scotch bonnet peppers. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
  6. Add bell peppers and celery (if using) and cook for another 10 minutes, or until tender-crisp.
  7. Taste and adjust seasoning with salt and pepper as needed. Be cautious with the scotch bonnet heat!
  8. Garnish with fresh cilantro (if using) and serve hot.