The Witchery

The soup kick continues. Since I had an open jar of chunky peanut butter (see previous pancake entry), I figured I'd try this recipe and see how it works. Pretty good (the original had chili powder in it, so feel free to add some if you feel it needs it). I actually think it could do with a dash of lime juice as a finish, but it's pretty tasty as is.


Chicken Peanut Stew

Ingredients

4 boneless, skinless chicken breasts
1 red bell pepper
1 large yellow onion (or 2 small ones)
1 six ounce can of tomato paste
3/4 cups crunchy peanut butter
4 cups chicken broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground nutmeg

Directions

Chop the chicken, onions and peppers into 1/2 inch chunks.

Add everything into the crock pot, mix well, cover and cook on low for 6 hours.

Serve as is or over rice.