Tuesday, June 28, 2011

Good and Tasty Tuesday: Comfort Food



It was a cool and rainy day here so I decided that it was time to make my husband favorite soup.  Spicy Peanut Soup with Chicken from Epicurious.  Of course I don't follow the recipe haven't since the first time I made it.
Now don't worry about it being too spicy I am the biggest wimp when it comes to spicy foods.  I will warn you though it will get hotter the longer it sits.  I like to make in my giant stock pot and we live off it it for a few days.  In winter time we even just leave it out on the stove so we can dip in whenever we are hungry. It can be made vegetarian and/or gluten free.  You can also make it healthier by sticking to the chicken breast and using olive oil instead of butter. We have also added beans.  I personally love the taste of chicken thighs in the soup.
This soup also has a fond memory instilled with it.  It was with this dish we discovered our daughter loves spicy food.  It was also the food in which we accidentally introduced peanuts to her.  Luckily she was not allergic!

                                                   1 lbs  Chicken
Marinating Chicken


1 T    Sriracha Sauce (hot chili sauce)







3 T    Olive Oil
3       Zucchini
1       Onion
2 T    Flour or Cornstarch or Arrowroot powder




1 jar  Tomatoes


1 jar  Water
2 T    Peanut butter, heaping (this is the first time I used fresh ground)
2 T    Better than Bullion










Chop chicken, onion and zucchini in half inch pieces.  Marinate chicken in Sriracha for at least 20 minutes.

 Heat oil in large pot,

add veggies, cook until onion is translucent.


 Add chicken and cook until you there is no more pink.  Stir in flour enough to soak up extra juices and cook one minute. Pour in jar of tomatoes, add 1 to 2 more jars worth of water (you can make a chunkier or more brothy soup).

Bring to a boil.  When broth is warm add bullion and peanut butter,

add more or less to taste.  You should taste the peanut butter first, then bullion and the spiciness.  Salt to taste.










Easy Print Version
1 lb  Chicken
1 T    Sriracha Sauce (hot chili sauce)
3 T    Olive Oil
3       Zucchini 
1       Onion
2 T    Flour or Cornstarch or Arrowroot powder 
1 jar  Tomatoes
1 jar  Water
2 T    Peanut butter, heaping (this is the first time I used fresh ground)
2 T    Better than Bullion

Chop chicken, onion and zucchini in half inch pieces.  Marinate chicken in Sriracha for at least 20 minutes.  Heat oil in large pot, add veggies, cook until onion is translucent.  Add chicken and cook until you there is no more pink.  Stir in flour enough to soak up extra juices and cook one minute. Pour in jar of tomatoes, add 1 to 2 more jars worth of water (you can make a chunkier or more brothy soup).  Bring to a boil.  When broth is warm add peanut butter and bullion, add more or less to taste.  You should taste the peanut butter first, then bullion and the spiciness.  Salt to taste.

7 comments:

  1. Yummm I am definitely making this. If you enjoy making soup, these are my favorites:

    http://allrecipes.com/Recipe/Butternut-Squash-Bisque/Detail.aspx

    http://www.foodnetwork.com/recipes/paula-deen/poblano-chicken-chowder-recipe/index.html

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  2. Super yum. I am impressed. It's 8:30 in the morning, not really the time for spicy, peanuty, chicken soup and yet that still sounds so freakin good. Come make it for me? :)

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  3. @Jessi
    Thank you! That chowder looks amazing!

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  4. @Stay At Home Babe
    Oh I have had it for breakfast and if fact I might try that this morning....

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  5. Thanks for sharing this sis! This would have been perfect last night for dinner since it was cold and rainy here too! I think we will be having this in the near future! I need to get some sriracha sauce and zucchini first!

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  6. @AmyP
    Yes the Sriracha will last you a long time too.

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  7. Howdy! I love the blog make-over!! And this Tasty Tuesday pattern is really cool! Keep it uuup~! And see you on Knitting Night ;)

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