Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
2 mediums | Onions; minced |
3 \N | Garlic cloves; chopped |
2 \N | Chilies, fresh; chopped * they use small Anaheim or finger hot chilies |
¼ cup | Flour |
8 cups | Chicken stock |
1 cup | Chicken; shredded, optional |
1 pint | Heavy cream |
1 cup | Peanut butter, crunchy; no sugar added salt & pepper to taste |
\N \N | Parsley; chopped |
\N \N | Coriander, fresh |
\N \N | Scallions; or peanuts |
GARNISHES
Saute the onions, garlic, and chilies in the butter until the onions are soft but not browned. Add flour; stir to avoid sticking and lumping. Before flour browned, stir in stock; whisk quickly if lumps appear. Bring to a simmer for at least 30 minutes to cook flour. Stir in the chicken, cream and peanut butter; bring back to a simmer.
Season to taste. Garnish with your choice of any or all of the following; chopped parsley, fresh coriander, scallions or peanuts.