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Near East Peanut Chicken Soup

Western.Chefs's picture
Ingredients
  Olive oil 2 Tablespoon
  Onions 2 Medium, chopped
  Garlic 4 Clove (20 gm), mashed
  Bell peppers 2 Large, chopped (red or green variety)
  Canned tomatoes 28 Ounce, coarsely chopped
  Chicken stock/Broth 8 Cup (128 tbs)
  Black pepper 1⁄4 Tablespoon
  Crushed hot pepper flakes 1⁄4 Teaspoon
  Uncooked long grain rice 1⁄2 Cup (8 tbs)
  Chopped cooked chicken 1 1⁄2 Cup (24 tbs)
  Smoooth unsalted sugarless peanut butter 2⁄3 Cup (10.67 tbs)
Directions

In a large saucepan heat the oil and saute the onions, garlic, and peppers.
Add the tomatoes, stock, pepper, and hot pepper flakes.
Simmer the soup uncovered over low heat for about 1 hour.
Add the rice and chicken and simmer for 20 minutes or until the rice is tender.
Whisk in the peanut butter and mix until completely smooth.
Heat the soup through.
Thin with more chicken stock, if desired.

Recipe Summary

Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Chicken

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