1 whole chicken, boiled, deboned and cut into small pieces
1 teaspoon salt
½ teaspoon black pepper
2 quarts water
1 ½ cups onion, chopped
½ cup bell pepper, chopped
½ teaspoon basil leaves
½ teaspoon cayenne pepper
Beef or veal soup bone
5 tablespoons ground peanuts (natural peanut butter may be used)
½ pound beef stew meat or 1 pound fish filets, if desired
1 tablespoon tomato paste
Hot cooked rice, if desired
Sprinkle the chicken pieces with salt and pepper and let stand 15 minutes.
Meanwhile, in large soup pot or kettle, combine the water, onion, bell pepper, basil, cayenne and soup bone. Bring to a boil.
Add the seasoned chicken pieces and ground peanuts; beef stew meat or fish may be added, if desired. Reduce the heat and cook, partially covered, about 1 hour, stirring occasionally.
Add the tomato paste and stir until it's blended in. Simmer another 10 minutes.
Remove the soup bone and discard it.
Serve hot, ladled over rice if desired.
Makes six servings.
164 calories (51 percent from fat), 9 grams fat (2 grams sat. fat), 6 grams carbohydrate, 14 grams protein, 429 mg sodium, 36 mg cholesterol, 30 mg calcium, 2 grams fiber.
© 2002, Detroit Free Press.
Distributed by Knight Ridder/Tribune Information Services.
