RCI-SP.005.0235.001
Sopa de Amendoim
Peanut Soup from Curaçao, or a Caribbean chicken and peanut soup
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- onion1 unitfinely diced
- garlic clove1 unitcrushed
- stewing beef or salt beef8 ouncestrimmed of fat and diced 1x1
- 6 cups
- chicken breast halves2 unitcut into 1 dice
- 4 tablespoons
- 1 teaspoon
- ½ teaspoon
- jalapeno½ unitseeded and minced
- ¼ teaspoon
- ¼ teaspoon
Method
1
Heat vegetable oil in a large pot over medium-high heat. Add diced onion and crushed garlic, stirring until softened and fragrant, about 2-3 minutes.
2
Add the diced stewing beef and cook, stirring frequently, until browned on all sides, about 5-7 minutes.
3
Pour in the chicken stock and bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes to begin tenderizing the beef.
15 minutes
4
Add the diced chicken breast halves and continue simmering, uncovered, for 5 minutes.
5
In a small bowl, whisk together the peanut butter with ½ cup of the hot broth from the pot until smooth. Pour this mixture back into the pot, stirring well to incorporate.
6
Stir in the sugar, ground cumin, minced jalapeno, cayenne pepper, and salt. Simmer for 8-10 minutes until the chicken is cooked through and the flavors meld together.
9 minutes
7
Taste and adjust seasoning as needed. Serve hot in bowls.