African Peanut Chicken Soup
FEBRUARY 2021
AFRICAN PEANUT CHICKEN SOUP – ABIGAIL’S INN
A friend shared this recipe with me nearly 20 years ago and it’s been a favorite of ours ever since. The soup is hearty, healthy, full of flavor and perfect for a chilly winter evening. It’s especially delicious when paired with a salty flatbread or fresh baguette. Enjoy!
Dave Parlin and Kent Ford, Abigail’s Inn
INGREDIENTS
- 2 onions, finely chopped (about 2 cups)
- 2 large red or green peppers, chopped (I use one of each)
- 3-4 garlic cloves, minced or to taste
- 2 Tbsp. peanut or vegetable oil
- 28 oz. can Italian tomatoes, including the juice
- 8 cups chicken broth
- 1/4 tsp. dried hot red pepper flakes (I add a bit more)
- 1/4 tsp. black pepper
- 1/2 cup long grain rice
- 1 1/2 cups diced cooked chicken
- 2/3 cup creamy peanut butter
INSTRUCTIONS
- In a heavy pot, cook onions, bell peppers and garlic in oil over moderate heat, stirring until the onions just begin to brown.
- Add tomatoes with juice, broth, red pepper flakes and black pepper. Simmer about one hour uncovered.
- Add rice and simmer for 15 minutes or until rice is tender.
- Add chicken and peanut butter, stirring until the soup is smooth and stir in salt to taste.
- Makes about nine cups.
- Enjoy!
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