Clean your chicken and remove any excess fats, clean the habanero (rodo), and set aside with other ingredients. Clean the chicken very well and add to a pot, pour about 4 cups of water, seasoning powder, onion, salt and boil over medium-high heat.

Boil for about 10 minutes and add the habanero/rodo you can chop it or cut it open and add to the chicken.

Continue to cook when the chicken, depends on how hard your chicken is cook for about 90% then add the remaining ingredients except for the herbs and continue to cook.

Add the plantain (cut up) and boil until the plantain is soft. You don’t want it too soft if not the plantain taste will overpower the pepper soup taste.

Check the seasoning and readjust if necessary. If you desire to add a handful of herb (chopped) and mix.

When it is ready you could leave it for a little bit (heat off) and allow the spices to mellow before serving. You can reheat it if it is cold.

Serve and enjoy.