Ingredients
Scale
- Chicken: 1.5 lbs (approx. 680g) boneless, skinless chicken thighs, cut into 1-inch pieces (Chicken breast can be substituted, see tips)
- Oil: 2 tablespoons peanut oil (or vegetable oil, canola oil, or avocado oil)
- Aromatics:
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 4–5 cloves garlic, minced (about 1.5 tablespoons)
- 1 tablespoon fresh ginger, grated or finely minced
- Tomato Base:
- 2 tablespoons tomato paste
- 1 (14.5 oz / 411g) can diced tomatoes, undrained (fire-roasted adds extra flavor)
- Peanut Element: 3/4 cup (approx. 190g) natural, unsweetened creamy peanut butter (Ensure it’s well-stirred if oil separation occurs)
- Liquid: 4 cups (32 fl oz / approx. 950ml) low-sodium chicken broth or stock
- Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1/4 to 1/2 teaspoon cayenne pepper (adjust to your heat preference, or omit)
- 1/2 teaspoon salt (adjust to taste, especially depending on broth sodium)
- 1/4 teaspoon black pepper, freshly ground
- Optional Vegetables (Highly Recommended):
- 1 medium red bell pepper, chopped
- 2 medium carrots, peeled and sliced into rounds or half-moons
- 3–4 cups fresh spinach or chopped kale (added near the end)
- Finishing Touches (Optional but Recommended):
- Juice of 1/2 lime or lemon
- Fresh cilantro or parsley, chopped (for garnish)
- Chopped roasted peanuts (for garnish)
- Red pepper flakes (for extra heat garnish)
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season them generously with about half of the salt and black pepper listed in the ingredients. This helps build flavor right from the start.
- Sauté Aromatics: Heat the peanut oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Brown the Chicken: Increase the heat slightly to medium-high. Add the seasoned chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.
- Add Spices and Tomato: Stir in the tomato paste, ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly. This step, known as “blooming” the spices, deepens their flavor.
- Incorporate Tomatoes and Vegetables (if using): Pour in the can of diced tomatoes (with their juice). If you’re adding carrots and bell peppers, add them now. Stir everything together well.
- Prepare Peanut Butter Mixture: In a medium bowl, whisk together the peanut butter and about 1 cup of the warm chicken broth until smooth. This tempering step prevents the peanut butter from clumping when added to the hot pot. It might take a minute or two of whisking to fully incorporate.
- Combine and Simmer: Pour the smooth peanut butter mixture into the pot, along with the remaining 3 cups of chicken broth. Stir everything thoroughly to combine. Bring the soup to a gentle simmer.
- Cook the Soup: Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-25 minutes, or until the chicken is cooked through and tender, and the vegetables (if added) are soft. Stir occasionally, scraping the bottom of the pot to prevent sticking, especially as the peanut butter thickens the soup.
- Add Greens (If Using): If adding spinach or kale, stir it in during the last 5 minutes of cooking. Cover the pot and let the greens wilt into the soup.
- Adjust Consistency and Seasoning: Check the soup’s consistency. If it’s too thick for your liking, stir in a little more chicken broth or hot water until it reaches your desired thickness. Taste the soup and adjust seasonings as needed – add more salt, black pepper, or cayenne if desired.
- Finish with Brightness: Stir in the fresh lime or lemon juice just before serving. This brightens up the rich flavors beautifully.
- Serve: Ladle the hot soup into bowls. Garnish generously with chopped fresh cilantro or parsley, chopped roasted peanuts, and a sprinkle of red pepper flakes if you like extra heat.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-700