Sopa De Amendoim (Caribbean Chicken and Peanut Soup)

• 2 tablespoons vegetable oil
• 1 onion, finely diced
• 1 garlic clove, crushed
• 8 ounces stewing beef, trimmed of fat & cut into 1-inch dice
• 6 cups chicken stock
• 2 chicken breast halves, cut into 1-inch dice
• 4 tablespoons peanut butter
• 1 teaspoon sugar
• 12 teaspoon ground cumin
• 12 jalapeno, seeded & minced
• 14 teaspoon cayenne pepper
• 14 teaspoon salt

1. Soak salt beef in water for 1 hour; then drain.
2. In saucepan, heat oil and saute onion over medium-high heat.
3. Add garlic, and stir for about 30 seconds.
4. Add beef and chicken stock and bring to a boil.
5. Let simmer until beef is tender (1 hour).
6. Add chicken and simmer for 40 more minutes, stirring frequently.
7. Whisk in peanut butter, then add sugar, jalapeno, salt, pepper, and cumin.
8. Simmer 25-30 minutes and serve hot.

vegetable oil, onion, garlic, stewing beef, chicken stock, chicken, peanut butter, sugar, ground cumin, jalapeno, cayenne pepper, salt

Taken from www.food.com/recipe/sopa-de-amendoim-caribbean-chicken-and-peanut-soup-117704 (may not work)