Spicy Peanut Soup with Chicken

Adapted from a recipe from Epicurious.com (Bon Appetit magazine – December 2007)

• Makes 4 main-course servings
• An intriguing, rich, and spicy soup with West African roots.

Ingredients

• 1 pound skinless boneless chicken breast halves, cut into ¾ - to- 1-inch cubes
• 2 tablespoon hot sauce (Franks Red Hot Sauce)
• 4 cups chicken stock (Kitchen Basics brand)
• 2/3 cup creamy peanut butter (do not use natural or old-fashioned)
• 2 tablespoons tomato paste
• 5 tablespoons butter
• 1 ½ cups chopped onion
• 2 tablespoons all purpose flour
• 1 can, 14oz. diced tomatoes in juice, drained
• 1 chipotle pepper in adobo sauce, plus 1 teaspoon of the adobo sauce

Preparation

• Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again.
• Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
• Melt butter in large pot over medium-high heat. Add chopped onion, chipotle pepper with adobo sauce, and sauté until onions are tender, about 8 minutes.
• Add chicken and sauté until no longer pink on outside, about 3 minutes.
• Sprinkle with flour and cook 1 minute, stirring occasionally.
• Add broth mixture and tomatoes to pot.
• Simmer until chicken is cooked through and flavors blend, about 5 minutes.
• Season soup to taste with salt and pepper.