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.