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My review
Ashley's African Peanut Soup
Ashley Olmstead
"I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together."
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Ingredients
5 h 30 m servings 205 calsOriginal recipe yields 20 servings
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Directions
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Prep
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Cook
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Ready In
- Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
- Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
- Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 205 calories; 8.7 g fat; 22.8 g carbohydrates; 10.8 g protein; 14 mg cholesterol; 353 mg sodium. Full nutrition
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Reviews
Read all reviews 7493 Ratings
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Most helpful positive review
4/29/2011
This recipe is wonderful. I made a few changes because it was my first time making soup like this and I just used what I had on hand. I cooked rice separately and served it over rice. I also ...
Most helpful critical review
7/18/2011
It was great the first couple of nights, but not something I'd want to eat all week. (And for me and my husband, that's usually what soup recipes mean for us .. the same thing all week.) After t...
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4/29/2011
This recipe is wonderful. I made a few changes because it was my first time making soup like this and I just used what I had on hand. I cooked rice separately and served it over rice. I also ...
10/25/2011
I loved this recipe. I order African Peanut Stew at one of my favorite restaurants about once a month. This recipe was just as good! I didn't add the rice to mine because I don't need the extra ...
11/22/2011
Wonderful. I used shredded chicken from a small farm-raised whole chicken, which is probably equivalent to two huge conventional breasts. I just threw the cooked chicken right into the crockpot,...
2/26/2012
My husband & I always add one can of pumpkin puree. Vegan/vegetarian variation: add 1 can canned pumpkin, substitute vegetable broth for the chicken broth, and leave out the chicken. Deliciou...
6/16/2011
This is absolutely delicious! I used TVP chunks instead of chicken. The peanut butter really makes the soup. Make a big batch, it will go fast.
3/7/2012
I loved the flavor of this soup and I will definitely make it again, however, I am a bit perplexed with the ingredients and serving size. The recipe states 20 servings. For whom? Infants? I'...
7/18/2011
It was great the first couple of nights, but not something I'd want to eat all week. (And for me and my husband, that's usually what soup recipes mean for us .. the same thing all week.) After t...
5/7/2011
When I was little, m y mother made peanut soup for us and we all hated it, so I've never tried it since. Therefore, it was a nice suprise to find this one so good! Our whole family loved it, and...
1/25/2013
I have been making African peanut soup for years to the point that I don't even measure anything any more.When I made soup the first time I followed the recipe and added the rice, but found I di...