Ingredients
- 1.2 kg chicken any part
- 4-5 scotch bonnet pepper ata rodo
- 1 yellow habanero
- ½ small onion
- 1 tsp salt
- 1 tsp crushed chicken bullion cube
- 1 tbsp pepper soup spice see notes
- 1 tsp garlic powder
- ½ tsp Cameroon pepper
- 3 cups water
- ½ extra peppersoup spice
- basil leaves or scent leaf/efirin
Instructions
- Rinse cut up chicken thoroughly, transfer to a medium cooking pot.
- Blend the peppers and onion. Blend coarse.
- Add blended peppers, salt, crushed bullion cube, pepper soup spice and garlic powder to chicken. Mix, cover and allow chicken steam on medium low heat for about 15 minutes.
- After 15 minutes, add in water and the extra pepper soup spice, cover again and allow to cook for an additional 10-15 minutes or until chicken is cooked through.
- Add in chopped basil or scent leaf, taste and adjust seasoning according to preference. Allow to simmer for about 5 minutes. Serve hot or warm.
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