Soups, Salads & Sauces
2 lbs Chicken thighs
4 Tbs Flour
1-1/2 ea Red bell peppers, sliced
1-1/2 ea Medium onion, chopped
8 oz Tomato sauce
2 Tbs Tomato paste
1/2 tsp Cayenne pepper
1-1/2 tsp Salt
8 oz Peanut butter, pure, no additives
4-1/2 cups Water
Adapted from recipe on Adom peanut butter jar, 10/08.
Salt and pepper the chicken on both sides, dredge in flour, and fry until cooked to medium (chicken will finish cooking in boiling soup). Chop the chicken into bite-size pieces.
In a blender, puree the red bell peppers, chopped onions, tomato sauce, tomato paste, cayenne pepper, and salt. Add a little of the water if necessary to get it to blend. When pureed, add the peanut butter and the remainder of the water.
Pour contents of the blender into a pot; cover and boil slowly for 30 minutes. Add chicken pieces and boil slowly for another 20 minutes.