AFRICAN CHICKEN PEANUT BUTTER SOUP
Make and share this African Chicken Peanut Butter Soup recipe from Food.com.
Provided by Outta Here
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large dutch oven over medium-high heat.
- Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
- Push aside and add chicken pieces, a few at a time, and saute until golden brown.
- Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
- Stir in peanut butter and tomatoes.
- Add three-fourths of the squash and cook down.
- Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
- Season with salt and pepper and ladle into bowls.
PEANUT BUTTER VEGETABLE CHICKEN SOUP
The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted.
Provided by annie nordmark
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
- Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
- Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 13.4 g, Cholesterol 26.3 mg, Fat 11.1 g, Fiber 3 g, Protein 20 g, SaturatedFat 2.5 g, Sodium 934.7 mg, Sugar 5.1 g
GHANAIAN CHICKEN AND PEANUT BUTTER SOUP
This very traditional dish is intended to be served with Recipe #456094. There aren't a lot of ingredients, it's not hard to make and if you like peanuts, you will like this! This is modified from a recipe from Recipes for Fostering. Enjoy!
Provided by Nif_H
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside.
- Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened.
- Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes.
- In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to.
- prevent burning and a lumpy mixture. Gently simmer for 5-10 minutes or until the oil from the peanut butter settles on the surface.
- In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes.
- Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes.
- Optional - pour soup into a bowl and place rice ball in the middle.
WEST AFRICAN CHICKEN-PEANUT SOUP
Make and share this West African Chicken-Peanut Soup recipe from Food.com.
Provided by 572148
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.
SPICY AFRICAN CHICKEN PEANUT SOUP
Make and share this Spicy African Chicken Peanut Soup recipe from Food.com.
Provided by House
Categories Curries
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven or soup pot, heat the sesame oil.
- Add chicken, onion, and garlic, sauteeing over medium heat until chicken pieces turn opaque.
- Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed onions and peanut butter.
- Heat through, but don't boil. Serve hot.
AFRICAN CHICKEN-PEANUT SOUP
This is really quick, but different enough to impress guests (just make sure they're not spice-wimps!)
Provided by Chef Doolittle
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, saute chicken, onion and garlic in sesame oil for about 10 minutes, until onion is tender.
- Add curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
- Add chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well-combined.
- Heat until very hot but not boiling.
- Serve immediately.
Nutrition Facts : Calories 264.2, Fat 16.5, SaturatedFat 2.9, Cholesterol 26.2, Sodium 1207.3, Carbohydrate 13.8, Fiber 3.1, Sugar 7, Protein 17.1
AFRICAN PEANUT CHICKEN SOUP
Make and share this African Peanut Chicken Soup recipe from Food.com.
Provided by Paisley Monsoon
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 Tbsp olive oil in a large pot.
- Add 2-3 chicken breasts, diced; 1 onion,chopped; and 3 cloves of garlic, chopped.
- Stir and cook 5 minutes or until chicken is done.
- Peel 2 medium sweet potatoes then either grate, food process, chop, or bake/microwave and mash them.
- Add the sweet potatoes to the pot along with 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 cans of chicken broth (or 3 1/2 cups chicken broth made with chicken bullion); 1 1/2 cups V-8 or tomato juice; 1 teaspoons ginger; and 1/2 teaspoons cayenne pepper. Mix well.
- Bring to a boil. Reduce heat. Cover and simmer 10-15 minutes or until veggies are tender, stirring occasionally.
- Add 1/2 cup crunchy peanut butter and stir constantly until well blended.
- Serve.
Nutrition Facts : Calories 363.9, Fat 20.7, SaturatedFat 4.3, Cholesterol 46.4, Sodium 731.9, Carbohydrate 21.3, Fiber 4.7, Sugar 8.2, Protein 24.9
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