I love Christmas. When I was growing up, my Mom used to make her famous Oaxacan Spicy Peanuts and deliver them to neighbors in a container with a big red bow. I stayed close watching how she did it, and would sneak them by the handfuls. I’m pretty sure that is how my taste for spicy food started.
Now it’s a tradition. I make spicy peanuts** for Christmas for those that live close enough to receive them! If you don’t have any in your pantry, Planter’s is now making spicy peanuts, you can go to your favorite Mexican food market or you can make them yourself from this blog here. The longer they sit in their container, the hotter they get!
This African Peanut Chicken Soup is one of my favorite recipes, incorporates the spicy peanuts and is a “go-to” supper at our house. This serves 4-6 people (it’s really great leftover). Serve it with some crusty French bread and a salad and you are good to go!
NOTE: This can also be made vegetarian by using veggie broth and omitting chicken.
African Peanut Chicken Soup
from the kitchen of Hayley Townley
INGREDIENTS
1 onion, chopped fine (about 1 cup)
1 large bell pepper, chopped
1-2 pkg mushrooms, sliced
2 garlic cloves, minced
2-3 TBS oil
1-14oz can Italian stewed tomatoes, chopped coarse (or you can use diced)
4-5 cups chicken broth (2-3 cans Swanson’s) - more for soupy soup, less for stewy soup
¼ tsp dried red pepper flakes (additional to taste)
¼ tsp white pepper (or black pepper)
¼ cup long grain OR brown rice
1-½ cups diced cooked chicken (I use leftover chicken)
½ cup peanut butter
** spicy peanuts
lime wedges
cilantro, chopped
1 large bell pepper, chopped
1-2 pkg mushrooms, sliced
2 garlic cloves, minced
2-3 TBS oil
1-14oz can Italian stewed tomatoes, chopped coarse (or you can use diced)
4-5 cups chicken broth (2-3 cans Swanson’s) - more for soupy soup, less for stewy soup
¼ tsp dried red pepper flakes (additional to taste)
¼ tsp white pepper (or black pepper)
¼ cup long grain OR brown rice
1-½ cups diced cooked chicken (I use leftover chicken)
½ cup peanut butter
** spicy peanuts
lime wedges
cilantro, chopped
DIRECTIONS
1. In a heavy pot, cook onions, mushrooms, pepper and garlic in oil over moderate heat, stirring until onions just begin to brown.
2. Add tomatoes with their juice, chicken broth, rice red and white pepper.
3. Simmer soup uncovered for 45-60 minutes.
4. Add chicken and simmer for 10-15 minutes or until rice is tender.
5. Add peanut butter, stirring until soup is smooth.
6. Garnish with chopped cilantro, spicy peanuts and lime wedges.
7. Enjoy!
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