African Peanut-Chicken Soup

Celebrating Gary's birthday, we ate supper at a little coffee shop around the corner from the theatre we attended. My adventurous choice was the African Peanut-Chicken Soup. Upon tasting this heavenly concoction, I melted with the joy of its deliciousness. Then I came home and decided I had to figure out how to make it myself.


Combine:
1 pint of chicken broth or turkey stock
2 Tbsp uncooked rice
1/2 cup chopped onion
1 tsp chopped hot pepper (more or less, to taste)
1/4 cup chopped fresh tomato

(or canned petite-diced tomato)

Bring to boil over high heat.
Lower heat and season soup with:
garlic powder
pepper
chili powder
salt if necessary
Then simmer until rice is done. (If using white rice instead of brown, saute onion for 5 minutes before adding broth and rice and tomato.)

Add:
1/3 cup chopped, cooked chicken or turkey
When meat is heated through in the soup,
stir in 3-4 Tablespoons peanut butter.


This easy-breezy recipe makes about 3 cups of delicious soup in about 45 minutes (or less, if you insist on white rice).


(Shhhh... nobody caught on to my near-rabid preference for brown rice here, d'ya think?)