Chicken Pepper Soup with Rice

Ingredients

• For the Soup Base:
• 1 whole chicken (about 3 lbs / 1.4 kg), cut into pieces
• 1 large onion, roughly chopped
• 2-3 scallions, chopped
• 1-inch piece of ginger, sliced
• 4 cloves garlic, crushed
• 2-3 chicken bouillon cubes
• 8 cups water (for a brothy soup)
• Salt to taste
• For the Pepper Soup Spice Blend:
• 2 teaspoons ground dried cayenne pepper (or to taste)
• 1 teaspoon ground ehuru (calabash nutmeg) or ½ tsp nutmeg + ½ tsp allspice
• 1 teaspoon ground uziza seeds (substitute with black pepper if unavailable)
• ½ teaspoon ground grains of selim (optional)
• 1 tablespoon ground crayfish (optional)
• Other Ingredients:
• 1 cup long-grain rice, rinsed
• 2-3 scotch bonnet or habanero peppers, punctured with a fork (adjust for heat)
• 2 cups spinach or kale, chopped (optional)
• Fresh herbs for garnish: scent leaves (Uda), basil, or cilantro

Instructions

1. In a large pot, boil the chicken pieces with onion, scallions, ginger, garlic, and a bouillon cube until the chicken is tender (about 25-30 minutes). Remove the chicken and set it aside, but keep the broth in the pot.
2. Add the hot peppers, pepper soup spice blend, ground crayfish, and more bouillon to the broth. Let it simmer for 10 minutes to let the flavors mix together.
3. Add the rinsed rice and the cooked chicken pieces back to the pot.
4. Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and has soaked up the broth.
5. Stir in the spinach or kale and cook for a few minutes. Remove the hot peppers, taste to adjust seasonings, and garnish with fresh herbs before serving.