Peanutty Chicken Soup

• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 4 tablespoons peanut oil, divided
• 2 tablespoons soy sauce
• Dash salt
• 1 cup water
• 4 medium tomatoes, cut into wedges
• 3 large sweet red peppers, cut into wedges
• 1 large onion, cut into wedges
• 1 cup creamy peanut butter

1. In a Dutch oven, brown chicken in 2 tablespoons oil; drain. Brush chicken with soy sauce; sprinkle with salt. Add water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear.
2. Meanwhile, in a food processor, combine the tomatoes, red peppers and onion. Cover and process until blended.
3. In a large saucepan, heat remaining oil over medium heat; add tomato mixture. Bring to a boil. Reduce heat; cook and stir for 5-7 minutes or until thickened. Remove from the heat; stir in peanut butter until blended. Add to the chicken; heat through.

chicken, peanut oil, soy sauce, salt, water, tomatoes, sweet red peppers, onion, peanut butter

Taken from www.tasteofhome.com/recipes/peanutty-chicken-soup/ (may not work)