·2 lbs chicken thighs bone-in
·1 large onion diced
·4 cloves garlic minced
·1 tbsp fresh ginger grated
·1 scotch bonnet pepper
·2 cans crushed tomatoes
·4 cups chicken broth
·1 cup natural peanut butter
·2 sweet potatoes cubed
·1 tsp smoked paprika
·Fresh cilantro and lime to serve
1.Brown chicken thighs in oil. Remove and set aside.
2.Sauté onion, garlic, and ginger until soft.
3.Add scotch bonnet, tomatoes, and paprika. Cook 10 minutes.
4.Add broth and peanut butter. Whisk until smooth.
5.Return chicken and add sweet potatoes.
6.Simmer 30-35 minutes until chicken is tender and sweet potatoes are cooked.
7.Shred chicken into the soup. Serve over rice with cilantro and lime.