African Peanut Chop
2 whole chickens
2 diced tomatoes
1 large onion, diced
2 qts water
2 tsp salt
1/4 tsp pepper
3/4 c smooth peanut butter
1 – 2 tsp Kitchen Bouquet
Cornstarch (to thicken)
Steamed Rice
Toppings:
Chopped tomatoes
Chopped green peppers
Chopped green onions
Raisins
Chunk pineapple
Coconut
Spanish Peanuts
Bananas (sliced)
~In large pot boil together chickens, diced tomatoes, onion, water, salt and pepper.
~Remove chicken from liqiud and de-bone. Cut into bite-size pieces
~Return chicken to liquid
~Add peanut butter and Kitchen Bouquet (to bring to desired color). Add cornstarch to thicken to desired consistency.
~Allow to cook for 1 – 2 hours
Serve over warm rice along with toppings on the side.
(“Soup” can be prepared a day ahead and placed in sealed container in refrigerator. When ready to serve, place in crock pot set on low and heat thoroughly before serving)
Thanks to Betty Hall!