Hubby was home for lunch one day last week and as I was cutting the vegetables for this soup he commented on how it used to make him absolutely shiver to see me with a sharp knife in my hand because he knows what a klutz I am and how I can hurt myself sometimes just by simply breathing. He went on to say how comfortable I now look with a knife and that he no longer cringes when he watches me cook. (I was positively beaming at this point.) He wasn't even backed out of the driveway to go back to work when I nearly cut off the tip of my left index finger. Blood EVERYWHERE. All burners got turned off and the first aid procedures began. During the hour it took to get the bleeding stopped I called hubby every name in the book for jinxing me. I also contemplated renaming this recipe "chicken peanut and fingertip stew."
And then I remembered this clip from Saturday Night Live. It's a classic.
Chicken Peanut Stew
1 1/2 TBSP olive oil
1 leek, white and light green parts only, well cleaned and diced
1 red bell pepper, seeded and diced
1 anaheim chili pepper, seeded and diced
1-2 jalapeno peppers, seeded and diced (how hot do you like it?)
2 cloves of garlic, minced
1 tsp cumin
1 quart chicken stock
1 cup bottled/jarred salsa
1 1/2 lbs sweet potato, peeled and small cubed
3 cups (about 12 ounces) seasoned, cooked chicken breast meat, diced
1 (15 ounce) can of cannellini beans, drained and rinsed
1/3 cup creamy peanut butter
Heat oil in a large soup pot. Add the leeks and peppers, season with salt and pepper and saute for 6-7 minutes. Add the garlic and cumin and saute for another minute or two.
Add the chicken stock, salsa and sweet potatoes and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until sweet potatoes are fork tender. Add the chicken and beans and simmer for another 5 minutes.
Whisk in the peanut butter until it is melted and stew is creamy. Simmer for another minute or two.