Chicken peanut butter soup
Chef Lola's Kitchen · ♥ 86 likes · 2.1K views · 1 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb chicken
- 2 whole peppers
- 2 whole tomatoes
- 3 cloves garlic
- 1 inch ginger
- ½ whole diced onions
- 1 tbsp tomato paste
- 2 whole bay leaves
- ½ cup peanut butter
- 2–3 cup chicken stock
Pat the chicken dry with paper towel. Season with lots of paprika, cayenne pepper, salt and black pepper, add a drizzle of oil and massage thoroughly. Leave to marinate.
- paprika
- cayenne pepper
- salt
- black pepper
- oil
- onions
Blend the peppers, tomatoes, onions, garlic and ginger.
Fry the seasoned chicken in a little oil over medium heat, about five minutes on each side.
- oil
Add diced onions to the same oil and cook about three minutes, then add the blended pepper mix.
Stir in the tomato paste and bay leaves and cook six to ten minutes.
Peanut butter, stock and spinach
Add the peanut butter, chicken stock and salt and cook 20 minutes, or until the chicken is well done and the soup has the consistency wanted.