Yield: 6 Servings
|2 mediums||Onions; minced|
|3 \N||Garlic cloves; chopped|
|2 \N||Chilies, fresh; chopped * they use small Anaheim or finger hot chilies|
|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|
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.