Peanut Butter soup

Ingredients

2 pounds boneless chicken breasts

Half a can tomato paste

¼ cup vegetable oil

Ground ginger (Optional)

1 bay leave

1 quart water

1 medium sized onion

1 teaspoon garlic

1 teaspoon salt

1 cup creamy peanut butter

Rice

Preparation

Dice the chicken breasts in teaspoon size cubes.

Brown the chicken cubes with diced onion and garlic in the oil

Mix in the tomato paste and keep stirring until the chicken is homogenously coated. Add a little water if it sticks to the pan.

Pour in the quart of water, add the teaspoon ground ginger and bay leaf. Boil on medium heat for 10-15 minutes or until chicken is cooked to taste (over cooking may result in hard and less flavorful chicken).

Add the creamy peanut butter and lower heat to medium. Stir occasionally to prevent overflow. (Blow into the foam to prevent overflow). 10-15 minutes or if you can see a noticeable mark showing that the soup level has dropped, it is ready to be served over white rice. Salt to taste.

Bon Appétit