Best African Chicken Peanut Soup Recipes

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.

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.

AFRICAN STYLE CHICKEN PEANUT SOUP WITH POTATOES

Steps:

• Heat oil and butter in a large Dutch oven over medium-high heat.
• Add in both potatoes onion, garlic, red bell pepper, jalapeno pepper and cumin; saute for about 5-6 minutes.
• Add in chicken, salsa, cumin, chicken broth and black beans; simmer for about 25-30 minutes.
• Add in peanut butter, season with salt and pepper to taste cook stirring for 3 minutes.

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.

WEST AFRICAN CHICKEN-PEANUT SOUP

Steps:

• In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender. Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
• Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.

SPICY AFRICAN CHICKEN PEANUT SOUP

Steps:

• In a large dutch oven or soup pot, heat the sesame oil.
• Add chicken, onion, and garlic, sauteeing over medium heat until chicken pieces turn opaque.
• Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed onions and peanut butter.
• Heat through, but don't boil. Serve hot.

AFRICAN CHICKEN PEANUT SOUP RECIPE - (4.7/5)

Steps:

• Heat vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. Sauté onions in the oil for 3 to 4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1 to 2 minutes, then add the sweet potatoes and stir well to combine. Add chicken, chicken stock, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 60 to 90 minutes, or until the chicken meat easily falls off the bone and the sweet potatoes are tender. Remove chicken pieces and set them aside in a bowl until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand-the stew should be peppery. Stir in the cilantro and serve with steamed rice, if desired.

WEST AFRICAN PEANUT SOUP WITH CHICKEN

Steps:

• 1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly. 2. 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. 3. 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. 4. 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, 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!

AFRICAN CHICKEN AND PEANUT SOUP

Steps:

• Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.

AFRICAN CHICKEN-PEANUT SOUP

Steps:

• Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.