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So while my parents were visiting they had me revisit a few recipes they’d seen on the blog and wanted to taste. One of them was my peanuts, which sparked a discussion with my father about various peanut applications. He mentioned something about a peanut and chicken soup. He was just sort of throwing it out there, but I knew such a thing existed, so I spent a few nights looking up various recipes and deciding where I might want to go with it.
This, my friends, is a really hearty bowl. Between the peanut butter, roasted peanuts, chunks of chicken and the kidney beans, you’ve got tons of protein. I sort of treated this as a clean-out-the-pantry kind of stew, which I really think suited it well. It’s rich, creamy and has just enough heat. I think the only thing we were missing at the meal were some really flaky biscuits to sop it up with. (Mom, I know we never got around to your biscuit tutorial, but I’m determined I’m going to puzzle this one out and you’ll see something here verrrrry soon!)
Play with the heat levels, add a few more things, take a few more out. I’ve seen many of these with lots of potatoes in them, and even more where it’s all pureed together, but I like it with the textural differences in it. More interesting!
Peanut and Chicken Stew
- 4 cups chicken stock
- 1 can coconut milk
- 1/2 cup natural peanut butter
- 1/2 cup roasted peanuts, halved
- 1 large chicken breast cutlet, diced and cooked
- 1/2 cup white wine
- 1 cup spinach leaves, chopped
- 1 can dark kidney beans, drained and rinsed
- handful of cilantro leaves, chopped (plus a tad more to garnish)
- 1 tbsp lime juice
- zest of the better part of a small lime
- 1 tbsp sriracha chili sauce
- 1 small onion, diced
- 3 cloves garlic, diced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- a chunky, medium heat salsa to top with (Optional, but highly recommended.)
In a large pot over medium heat, sauté your onion and garlic with a good glug of olive oil. Heat until the onion is soft, stirring gently. Go ahead and add everything else except your roasted peanuts. (This IS seriously that simple. Toss a whole bunch of tasty stuff in a pot and simmer. Yum.) Let that all simmer together for about two hours, checking the level of your liquid and stirring occasionally. If you find your liquid is cooking down too fast and thickening too much, add a bit more wine or stock, or water if you’ve run out of either. Turn the heat down as low as you can, you want this to be a super gradual thing.
About twenty minutes before you’re ready to serve this, toss in your roasted peanuts. They’ll soften just a little but you’ll still get plenty of crunch out of them. Check the spice level here and if you think you wanna go a bit more adventurous, add some more sriracha, or consider some chipotle. I think the smokiness of a chipotle would really work well! Serve with a little extra cilantro sprinkled on top and a healthy dollop of salsa if you’re into that. (I am, oh I AM!)
Also: If you entered the giveaway from the last entry, check your emails tomorrow night. So few of you actually dropped me a line I’ve decided just to give a little something to EVERYONE who actually took the time out to answer my little question. I love knowing you all read, but it is really really cool to actually interact with you a bit, I want you all to know how much I appreciate it.
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