African Chicken Peanut Butter Soup
Recipe: #11630
December 28, 2013
Categories: Chicken, Potatoes, Squash, African, Gluten-Free, High Protein, No Eggs, Non-Dairy, Canned Tomatoes, Bone-in Pieces, Spicy, Chicken Dinner, more
"A spicy soup for a cold night!"
Ingredients
Nutritional
- Serving Size: 1 (398.2 g)
- Calories 517.1
- Total Fat - 35.7 g
- Saturated Fat - 17.1 g
- Cholesterol - 215.8 mg
- Sodium - 611 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 2.7 g
- Sugars - 3.2 g
- Protein - 35 g
- Calcium - 49.7 mg
- Iron - 2.2 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in large dutch oven over medium-high heat.
Step 2
Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
Step 3
Push aside and add chicken pieces, a few at a time, and saute until golden brown.
Step 4
Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
Step 5
Stir in peanut butter and tomatoes.
Step 6
Add three-fourths of the squash and cook down.
Step 7
Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
Step 8
Season with salt and pepper and ladle into bowls.
Tips
No special items needed.