Chicken Sweet Potatoes Peanut Butter Soup Otherwise Known As African Chicken Peanut Soup Recipes

AFRICAN CHICKEN PEANUT BUTTER SOUP

Steps:

• Heat oil in large dutch oven over medium-high heat.
• Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
• Push aside and add chicken pieces, a few at a time, and saute until golden brown.
• Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
• Stir in peanut butter and tomatoes.
• Add three-fourths of the squash and cook down.
• Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
• Season with salt and pepper and ladle into bowls.

AFRICAN CHICKEN & SWEET POTATOES

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Bake, uncovered, 30 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet potatoes; cook and stir 10-12 minutes or until tender. In a small bowl, mix chutney and peanut butter; stir into sweet potatoes. Add tomatoes; heat through., Spoon potato mixture over chicken. Bake 10-15 minutes longer or until a thermometer inserted in chicken reads 170°-175°.

AFRICAN PEANUT CHICKEN SOUP

Steps:

• Heat 1 Tbsp olive oil in a large pot.
• Add 2-3 chicken breasts, diced; 1 onion,chopped; and 3 cloves of garlic, chopped.
• Stir and cook 5 minutes or until chicken is done.
• Peel 2 medium sweet potatoes then either grate, food process, chop, or bake/microwave and mash them.
• Add the sweet potatoes to the pot along with 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 cans of chicken broth (or 3 1/2 cups chicken broth made with chicken bullion); 1 1/2 cups V-8 or tomato juice; 1 teaspoons ginger; and 1/2 teaspoons cayenne pepper. Mix well.
• Bring to a boil. Reduce heat. Cover and simmer 10-15 minutes or until veggies are tender, stirring occasionally.
• Add 1/2 cup crunchy peanut butter and stir constantly until well blended.
• Serve.

WEST AFRICAN PEANUT SOUP WITH CHICKEN

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

CHICKEN AND SWEET POTATO PEANUT STEW

Steps:

• Season chicken with 1/2 teaspoon of the salt.
• In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
• Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

WEST AFRICAN PEANUT SOUP WITH CHICKEN

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

SPICY PEANUT SOUP WITH CHICKEN

Steps:

• Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
• Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
• Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.

ASHLEY'S AFRICAN PEANUT SOUP

Steps:

• Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
• Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
• Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.

CHICKEN, SWEET POTATOES & PEANUT BUTTER SOUP (OTHERWISE KNOWN AS AFRICAN CHICKEN-PEANUT SOUP)

Steps:

• Boil chicken breasts either in plain water or add some poultry seasoning to the water while boiling to give it more flavor. Cook until chicken is not pink and then drain and let the chicken cool. Cut up the chicken into small pieces after it's cooled.
• Place olive oil in a large pot and your cubed/diced sweet potatoes and cook them in the oil for 3 minutes.
• Add the onion, red bell pepper, garlic & jalapeño to the sweet potatoes and sauté for 5 minutes.
• Stir in the chicken, salsa, ground cumin, chicken broth and black beans & bring to a boil.
• After the mixture has reached a boil, turn down the heat to a simmer. Get your 1/3 cup PB and a little bit of the soup broth & mix it together before dumping the PB into the pot. Then add that into the soup mixture. Let simmer on low for 15 -20 minutes and then serve when your ready!
• Serve with some warm crusty bread, it's delish!