West African Chicken-Peanut Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the food section of the Portland, Oregonian. Ingredients:
1 cup diced cooked chicken |
2/3 cup diced onion |
1 1/2 teaspoons minced garlic |
2 tablespoons sesame oil |
1 1/2 teaspoons curry powder |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon dried red pepper flakes |
3 cups chicken broth |
1/4 cup tomato paste |
1 cup chopped stewed tomatoes, drained |
3 tablespoons chunky peanut butter (more to taste) |
2 cups cooked rice, for a thick stew |
Directions:
1. In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender. Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
2. Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.
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