Spicy African Chicken Peanut Soup

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1 Tbsp. sesame oil
3 chicken breast halves, cut into 1″ pieces
1 cup onions, chopped
1 Tbsp. minced garlic
1 Tbsp. curry powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes
2 finger hot chiles, stemmed and sliced thin
6 cups chicken broth
1/2 cup tomato paste
1 (15 oz.) can stewed tomatoes
1/3 cup chunky peanut butter


In a large Dutch oven or soup pot, heat the sesame oil. Add the chicken, onion and garlic and saute over medium heat until the chicken pieces turn opaque.

Add the curry powder, salt, pepper, red pepper flakes, finger hots, chicken broth, tomato paste, stewed tomatoes and peanut butter. Heat through, but don’t boil. Serve hot.