Katey's Kitchen

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!