Chicken Ground Nut Stew Recipe

2 onions coarsely chopped
3 carrots coarsely chopped
2 minced garlic cloves
1/2 red bell pepper small dice
1/2 green bell pepper small dice
hot peppers to taste (optional. Good with our without.)
3 large potatoes, coarsely chopped
6 chicken thighs (or legs or mixed)
1/2 cup of peanut butter
2 cups of chicken broth
1/2 of cream (can omit or use milk)
Salt and pepper and paprika
Peanut Oil or Olive Oil

Season the chicken with salt and pepper and paprika. Brown in oil
over medium high heat. As they're finishing, reduce to medium and
add the vegetables (and, if you're using them, the hot peppers), garlic
and continue to cook for about 10 minutes or less. Add the chicken
broth and put on low simmer for half an hour or so. Add the peanut
butter and the bell peppers. Stir until fully incorporated. Add cream,
bring the soup to just below a simmer and turn off. Correct for
seasonings and serve.

Serve over rice or if you want a one pot meal, you can add a little more
liquid, add the rice and make it into a chicken and rice stew.

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