Ghanaian Chicken Groundnut Soup with Rice and Yams

Rich bone-in chicken cooked in a velvety peanut and tomato broth, served with tender boiled yams and steamed rice.

• Prep: 20 min
• Cook: 50 min
• Total: 1 hr 10 min
• Servings: 3
• Cuisine: Ghanaian
• Difficulty: Easy
• Cost: $4.65/serving

Dietary

• Gluten-Free
• Dairy-Free
• Egg-Free
• High-Protein

Tags

• boil
• comfort food
• rich
• savory
• spicy
• classic

Ingredients

• 1.5 pound chicken thigh (bone-in, skinless)
• 0.5 cup peanut butter (smooth)
• 1 yellow onion (medium, finely chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 can tomato sauce
• 2 tablespoon tomato paste
• 1 habanero pepper (whole)
• 4 cup low-sodium chicken broth
• 1 teaspoon salt
• 1 pound yellow yam (peeled and cut into 2-inch chunks)
• 1 cup white rice (uncooked)
• 2 cup water

Instructions

1. In a small bowl, whisk 1/2 cup smooth peanut butter with 1 cup warm low-sodium chicken broth until smooth and completely blended.
2. Place chicken thighs, chopped yellow onion, minced garlic, minced fresh ginger, and 1 teaspoon salt in a large Dutch oven or heavy pot over medium heat. Cook for 8 minutes, turning chicken once, until lightly browned on the outside.
3. Add 1 can tomato sauce, 2 tablespoons tomato paste, remaining 3 cups low-sodium chicken broth, whole habanero pepper, and the whisked peanut butter mixture to the pot. Stir well to integrate.
4. Bring soup to a boil, then cover and reduce heat to low. Simmer gently for 35 minutes until chicken is tender and oil begins to rise to the surface of the soup.
5. While soup simmers, combine 1 cup white rice and 2 cups water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes.
6. In a separate pot, cover cubed yellow yam with salted water. Bring to a boil over medium-high heat and cook for 20 minutes until yam chunks are fork-tender. Drain.
7. Carefully remove the habanero pepper from the soup. Serve warm peanut soup over chicken, accompanied by steamed rice and boiled yams.

Notes

Leaving the habanero pepper whole imparts deep pepper flavor without intense heat. For extra spice, pierce the pepper before simmering.

Nutrition (per serving)

• Calories: 849
• Protein: 64.1 g
• Carbohydrates: 80.5 g
• Fat: 33.5 g
• Fiber: 7.5 g
• Sodium: 2552 mg
• Saturated Fat: 7 g
• Sugar: 15.1 g
• Cholesterol: 192 mg