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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Creamy peanut butter and pureed tomatoes flavor the tender chicken in this unusual soup. I got the recipe from my aunt who served as a missionary in Africa for 45 years. Soup is the Nigerian word for gravy. Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
4 tablespoons peanut oil, divided |
2 tablespoons soy sauce |
dash salt |
1 cup water |
4 medium tomatoes, cut into wedges |
3 large sweet red peppers, cut into wedges |
1 large onion, cut into wedges |
1 cup creamy peanut butter |
Directions:
1. In a Dutch oven, brown chicken in 2 tablespoons oil; drain. Brush chicken with soy sauce; sprinkle with salt. Add water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear.
2. Meanwhile, in a food processor, combine the tomatoes, red peppers and onion. Cover and process until blended.
3. In a large saucepan, heat remaining oil over medium heat; add tomato mixture. Bring to a boil. Reduce heat; cook and stir for 5-7 minutes or until thickened. Remove from the heat; stir in peanut butter until blended. Add to the chicken; heat through. Yield: 4 servings.
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