Smoky West African Groundnut Soup with Shredded Chicken

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 2 tsp kosher salt, divided, plus more to taste
• 2 Tbsp neutral oil (canola, peanut, or vegetable)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 1–2 fresh hot chiles (Scotch bonnet, habanero, or jalapeño), minced
• 2 tsp smoked paprika
• 1/2 tsp ground cumin (optional)
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 2 medium carrots, diced
• 1 small sweet potato, peeled and diced (about 2 cups)
• 6 cups (1.4 L) low-sodium chicken broth
• 1 can (14.5 oz / 400 g) crushed tomatoes
• 1 cup (260 g) natural creamy peanut butter
• 1/2 cup (65 g) roasted unsalted peanuts, roughly chopped
• 1 tsp fish sauce or 1/2 tsp soy sauce (optional, for depth)
• 2 tsp light brown sugar (optional, to balance acidity)
• Freshly ground black pepper
• Cooked rice, millet, or crusty bread, for serving
• Chopped cilantro or parsley, scallions, and extra peanuts, for garnish

Do This

• 1. Season chicken with 1 tsp salt and black pepper. Sear in hot oil over medium-high heat, 3–4 minutes per side, until lightly browned. Set aside.
• 2. In the same pot, sauté onion and bell pepper until softened, 5–7 minutes. Add garlic, ginger, chiles, smoked paprika, cumin, and cayenne; cook 1–2 minutes until fragrant.
• 3. Stir in carrots, sweet potato, crushed tomatoes, and chicken broth. Return chicken to the pot. Bring to a boil, then reduce to a gentle simmer and cook uncovered 20–25 minutes, until chicken is cooked through (165°F / 74°C).
• 4. Remove chicken to a bowl and shred with two forks.
• 5. In a separate bowl, whisk peanut butter with 1 1/2 cups hot broth from the pot until smooth. Stir this peanut mixture back into the soup along with chopped peanuts.
• 6. Return shredded chicken to the pot. Add fish or soy sauce and brown sugar if using. Simmer gently 10–15 minutes, stirring often, until thick, velvety, and lightly reduced.
• 7. Adjust seasoning with remaining 1 tsp salt (or to taste) and black pepper. Serve hot over rice or with bread, garnished with herbs, scallions, and extra peanuts.

---

Why You’ll Love This Recipe

• Deeply comforting and richly flavored, with smoky heat, tender chicken, and a velvety peanut-tomato broth.
• Uses everyday pantry staples like peanut butter, broth, and tomatoes, with just a few fresh vegetables and aromatics.
• Flexible heat level: keep it mild and kid-friendly, or turn up the chiles for a fiery, West-African-style kick.
• Excellent for meal prep: reheats beautifully and thickens into an even more flavorful stew the next day.

Grocery List

• Produce: Yellow onion, red bell pepper, garlic, fresh ginger, fresh hot chiles (Scotch bonnet, habanero, or jalapeño), carrots, sweet potato, cilantro or parsley, scallions, limes (optional for serving).
• Dairy: None required; optional plain or Greek yogurt for serving if you like a creamy swirl.
• Pantry: Boneless skinless chicken thighs, neutral oil, kosher salt, black pepper, smoked paprika, ground cumin, cayenne pepper, chicken broth, crushed tomatoes, natural creamy peanut butter, roasted unsalted peanuts, light brown sugar, fish sauce or soy sauce, white rice or other grain, crusty bread (optional).

Full Ingredients

For the Smoky Groundnut Soup Base

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 Tbsp neutral oil (canola, peanut, or vegetable)
• 1 large yellow onion, diced (about 2 cups)
• 1 medium red bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, finely grated or minced
• 1–2 fresh hot chiles (Scotch bonnet, habanero, or jalapeño), finely minced (remove seeds for milder heat)
• 2 tsp smoked paprika
• 1/2 tsp ground cumin (optional but recommended for extra smokiness)
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 2 medium carrots, peeled and diced (about 1 1/2 cups)
• 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
• 6 cups (1.4 L) low-sodium chicken broth
• 1 can (14.5 oz / 400 g) crushed tomatoes or tomato passata

For the Peanut Mixture

• 1 cup (260 g) natural creamy peanut butter (unsweetened, no added oil if possible)
• 1/2 cup (65 g) roasted unsalted peanuts, roughly chopped
• 1 tsp fish sauce or 1/2 tsp soy sauce (optional, for umami depth)
• 2 tsp light brown sugar (optional, to balance tomato acidity and heat)

For Serving and Garnish

• Cooked white rice, brown rice, or millet, or warm crusty bread
• Extra roasted peanuts, chopped
• Fresh cilantro or flat-leaf parsley, chopped
• 2–3 scallions, thinly sliced
• Lime wedges (optional, for squeezing over each bowl)
• Plain or Greek yogurt (optional, a spoonful on top to cool the heat)

Step-by-Step Instructions

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry with paper towels. Season all over with 1 tsp of the kosher salt and the 1/2 tsp black pepper. This helps build flavor right from the start.

Set a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity) over medium-high heat. Add the 2 Tbsp oil and heat until shimmering but not smoking, about 1–2 minutes. Place the chicken thighs in a single layer and sear until lightly browned on each side, 3–4 minutes per side. You are not fully cooking the chicken yet, just building a flavorful fond (browned bits) on the bottom of the pot.

Transfer the browned chicken to a plate and set aside. Do not wipe out the pot; you will use the flavorful oil and browned bits for the aromatics.

Step 2: Build the Aromatic Base

Reduce the heat to medium. Add the diced onion and red bell pepper to the pot. Cook, stirring often and scraping up any browned bits from the bottom, until the vegetables soften and start to turn golden at the edges, 5–7 minutes.

Add the minced garlic, grated ginger, and minced fresh chiles. Cook, stirring constantly, for 1–2 minutes, until very fragrant but not browned. Stir in the smoked paprika, ground cumin (if using), and cayenne (if using). Toast the spices for another 30–60 seconds; this deepens their flavor and reinforces the smoky aroma.

Step 3: Add Vegetables, Tomatoes, and Broth

Stir in the diced carrots and sweet potato, coating them in the aromatics and spices. Pour in the crushed tomatoes and all 6 cups of chicken broth. Stir well to combine, making sure nothing is stuck to the bottom of the pot.

Return the seared chicken thighs, along with any accumulated juices, to the pot. Increase the heat to high and bring the mixture just to a boil. As soon as it boils, reduce the heat to a gentle simmer (medium-low to low) and partially cover the pot with a lid, leaving a small gap for steam to escape.

Simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through and tender. The internal temperature of the chicken should reach at least 165°F (74°C), and the sweet potatoes should be just about tender.

Step 4: Shred the Chicken

Use tongs to remove the chicken thighs from the pot and transfer them to a cutting board or large bowl. Let them cool for 3–5 minutes, just until they are comfortable to handle.

Shred the chicken using two forks, pulling the meat into bite-sized strands. If you prefer small chunks instead of shreds, you can roughly chop the chicken with a knife. Set the shredded chicken aside while you prepare the peanut mixture.

Step 5: Make and Add the Peanut Mixture

Ladle about 1 1/2 cups (360 ml) of the hot broth from the pot into a medium mixing bowl. Add the 1 cup peanut butter to this hot liquid. Whisk vigorously until the peanut butter fully dissolves and you have a smooth, pourable mixture with no lumps. This step prevents the peanut butter from clumping when it hits the pot.

Pour the peanut-broth mixture back into the pot while stirring continuously. Add the 1/2 cup chopped peanuts as well. The soup will immediately take on a rich, creamy, slightly thick texture and a deep orange color.

Step 6: Simmer Until Velvety and Smoky

Return the shredded chicken to the pot. Add the fish sauce or soy sauce (if using) and the brown sugar (if using). Stir well to distribute everything evenly.

Adjust the heat to maintain a gentle simmer (small, steady bubbles), and cook uncovered for another 10–15 minutes, stirring frequently to keep the peanut-enriched soup from sticking to the bottom. The soup should thicken slightly and become silky and velvety. If it becomes too thick for your liking, stir in a splash or two of additional broth or water.

Step 7: Taste, Adjust, and Serve

Taste the soup and add the remaining 1 tsp of kosher salt (or more to taste) and additional black pepper if desired. If you want a deeper smoky note, you can add an extra pinch of smoked paprika at this stage. If you want a brighter finish, squeeze in a little lime juice.

To serve, spoon the hot groundnut soup into bowls. Serve it over or alongside cooked rice, millet, or with warm crusty bread. Garnish generously with chopped fresh cilantro or parsley, sliced scallions, and extra chopped peanuts for crunch. If desired, add a small spoonful of plain or Greek yogurt to each bowl to soften the heat. Serve immediately while steaming hot.

Pro Tips

• Use natural peanut butter: Choose unsweetened, natural peanut butter for the best flavor and control over sweetness. Stir well before measuring so the oil is evenly distributed.
• Control the heat level: Start with one chile and no cayenne if you prefer mild soup. You can always add more minced chile or a pinch of cayenne toward the end after tasting.
• Stir frequently after adding peanuts: Peanut-enriched soups can catch on the bottom of the pot. Keep the simmer gentle and stir often, especially near the end of cooking.
• Texture to your preference: For a smoother soup, use an immersion blender to partially blend the base before adding the shredded chicken back. Leave some chunks of sweet potato and carrot for contrast.
• Balance the flavors: Taste for salt, heat, and acidity at the end. A tiny splash of fish sauce and a squeeze of lime can transform the depth and brightness of the soup.

Variations

• Vegetarian or vegan version: Swap chicken for 2 cans (15 oz each) of chickpeas or black-eyed peas (drained and rinsed) and use vegetable broth. Simmer the beans with the vegetables until tender, then proceed with the peanut mixture.
• Extra smoky flavor: Add 1–2 diced fire-roasted tomatoes in place of regular crushed tomatoes, or stir in 1–2 tsp of finely chopped smoked dried chiles along with the paprika.
• Leafy greens boost: Stir in 3–4 cups of chopped kale, collard greens, or spinach during the final 5–10 minutes of simmering for extra color and nutrition.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors deepen as it sits, and the soup will thicken in the fridge; thin with a splash of water or broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring often, until steaming hot (at least 165°F / 74°C), or in the microwave in 1–2 minute bursts, stirring between bursts. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. If serving for a gathering, you can make the soup (without garnishes) up to 1–2 days ahead and reheat just before serving, then add fresh herbs, scallions, and peanuts at the table.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without rice or bread, garnishes not included): about 600 calories; 30 g protein; 35 g fat; 12 g saturated fat; 35 g carbohydrates; 5 g fiber; 9 g sugar; 900 mg sodium. Actual values will vary based on specific ingredients, brands, and portion sizes.