3/4poundsboneless, skinless chicken thighscut into 1-inch pieces, (breast meat can be used, See NOTES section below)
1/2large bell pepper (any color)seeded and chopped
3/4cupscarrotspeeled and ends trimmed, sliced into rounds
¼teaspoonhot pepper flakes
1teaspoonKosher Salt
chopped peanuts, cilantro leaves, and/or hot pepper flakesoptional garnishes
Instructions
Place onions, tomatoes, ginger, garlic, and peanut butter in the blender. Cover and purée until smooth.
Add the peanut butter purée to a large pot or dutch oven over medium heat. Then stir in the broth, chicken, pepper, carrots, crushed red pepper and salt. Bring to a soft boil.
Continue to simmer for 20 to 25 minutes, over medium to medium-low heat (adjust heat as needed) until the chicken is cooked through, stirring occasionally.
Taste, then season with additional salt and pepper as needed. Serve as is, or with a side of rice to enjoy as a stew.
Notes
Breast meat can be used in place of thighs if you prefer white meat. Add breast meat after 10 minutes of the soup simmering to avoid over-cooking and drying out the chicken.Substituting diced tofu or sweet potato for the chicken, makes for a great vegetarian soup or stew. Just make sure to use vegetable instead of chicken broth.