This is one of my favorite winter soups because in addition to being so delicious, it is tremendously flexible. The dish can be served several ways. The chicken can be served with a bit of the broth and perhaps some chopped peanuts for texture and the broth saved and served as a soup the following day. Or, if you like, you can serve as a stew and by adding a bit of extra stock and correcting the seasonings, serve as a soup the following day.
This is also another dish that on which you can put your own personal spin. I’ve starred some of the optional ingredients. Use red or green bell pepper, or don’t use bell peppers at all. Instead of red pepper flakes, how about a chopped habanero pepper? If you like okra, feel free to toss some in. Exchange Plantains for yams. The choice is yours.
- 1 large chicken cut up
- 2 tbls vegetable oil
- 2 medium onions, diced
- 4 carrots, peeled and ¼ inch slice
- 1 small bell pepper, diced*
- 1 or 2 large yams cut in large pieces*
- 4 cloves of garlic, smashed and chopped
- Salt and black pepper
- 1 cup smooth peanut butter
- 6 oz can of tomato paste
- 4 cups chicken stock
- 2 cups of hot chicken stock
- ¼ tsp cayenne pepper
- ¼ tsp crushed red pepper
Heat oil in pan Dutch oven. Season chicken with salt and pepper and brown in pan. Remove and set aside.
Drain excess oil from pot, leaving about two tablespoons. Add more if necessary. Add onions and sauté until soft. Add carrots, bell pepper, yams, and garlic. Season with salt and black pepper, and cayenne pepper, and sauté for about two minutes and then add four cups of stock.
In a separate bowl, mix the peanut butter and the tomato paste with the hot chicken stock. When thoroughly mixed, add to the pot. Return Chicken to the pot along with any accumulated juices.
Cook slowly at a simmer for about 2 -2 ½ hours or until chicken begins to fall off the bone. Skim oil as it rises to the top.
Correct seasoning and serve with rice or dumplings. The dish is also fine just as it is.
As with most soups and stews, this dish is better the second day. An easy trick I use is to refrigerate the soup and then the next day, scrape the oil from the top of the dish before reheating.