West African Soup
Yield
2 servings
Prep info
30 min prep + 10 min cook + 50 min simmer + 5 min finish
Prep time
35 minutes
Cook time
1 hour
Time required
1 hour, 35 minutes
Oven preheat
N/A
Type
Soup
Status
Tried
Tags
Ingredients
- 1 T butter
- 70 g chopped onion
- 75 g chopped red bell pepper
- 1 cloves minced garlic
- 7 oz canned crushed tomatoes (with liquid)
- 3 c chicken stock
- 1 pinch ground black pepper
- 1/8 t ground chili powder
- 2 T rice (uncooked)
- 225 g chopped chicken
- 1/2 t Emerils Essence
- sliced green onion (optional, to garnish)
- peanuts (optional, to garnish)
Method
- Heat butter in a large stock pot over medium high heat.
- Cook the chicken with the Emeril's seasoning. Remove from pot and set aside.
- Cook onions and bell peppers until they become tender and start to color.
- Stir in garlic, being careful not to burn it.
- Stir in tomatoes, vegetable stock, pepper, chili powder, uncooked rice, and chicken.
- Bring to a boil briefly and reduce heat to low. Simmer, uncovered for 45-50 minutes or until rice is tender. Stir occasionally.
- Serve with peanuts. Garnish with green onion, if desired.
Notes
SJ Note: The original form I found this in includes peanut butter, but I've omitted it from this copy. I may try adding beans.
SJ Note 10 Sept 2023: We added chicken instead of beans. It was good! Good flavor; filling; it's a keeper. 2 cups was not enough broth; have amended this copy for next time.