Spicy Nigerian Pepper Soup with Chicken & Plantains

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, aromatic soup bursting with Scotch bonnet heat and tender chicken, served with caramelized plantains for perfect balance. This Nigerian-inspired one-pot recipe, ready in about 60 minutes, pairs chicken thighs, fresh Scotch bonnet peppers, palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 4 Nigerian cuisine 580 cal/serving

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Ingredients

1 lb, bone-in, skin-on chicken thighs
4, finely minced fresh Scotch bonnet peppers
1/4 cup palm oil
3 medium, blended fresh tomatoes
2 tbsp, grated fresh ginger
1/4 cup, chopped fresh thyme
1/2 cup, crushed dried crayfish
2, sliced 1/2-inch thick ripe plantains
2 tbsp (for frying plantains) palm oil
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp palm oil in a heavy pot over medium-high heat. Add chicken thighs skin-side down and sear for 5 minutes until golden brown, then flip and cook for 3 more minutes.
Step 3: Add minced Scotch bonnet peppers and grated ginger to the pot, stirring for 1 minute until fragrant. Pour in blended tomatoes and thyme, then add crushed crayfish.
Step 4: Bring to a gentle simmer, cover, and cook for 20 minutes until chicken is tender.
Step 5: While soup simmers, heat 2 tbsp palm oil in a separate skillet over medium heat. Add plantain slices and fry for 3-4 minutes per side until golden brown and caramelized.
Step 6: Add fried plantains to the soup pot, simmer uncovered for 5 minutes to meld flavors. Adjust salt and pepper to taste before serving.