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Kate Heyhoe

Kate's Global Kitchen

 

African Peanut Chicken Soup

(Served by ARAMARK at the 1988 Calgary Olympic Games)

Serves 6

 

1-1/2 tablespoons canola oil
2 medium onions, finely chopped (about 1-1/2 cups)
1 large green pepper, seeded,
   finely chopped (about 1 cup)
2 cloves garlic, minced or pressed
2 cans (14-1/2-ounce each) chicken broth
1 can (16-ounce) crushed tomatoes
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/4 cup uncooked converted rice
1 cup diced cooked chicken
1/2 cup smooth peanut butter

 

In a 4-quart saucepan or Dutch oven, heat oil over medium heat. sauté onions, green pepper and garlic until onions begin to brown. Stir in broth, tomatoes, red pepper and black pepper. Simmer, uncovered, over low heat 30 minutes. Add rice and chicken. Simmer 15 to 20 minutes or until rice is tender. Whisk in peanut butter until soup is completely smooth.

Nutrition Information Per Serving:
Calories: 212
Total Fat: 16 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 728 mg

 

Kate's Global Kitchen

 

Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...

 

Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...

 

Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

 
Copyright © 2000, Kate Heyhoe. All rights reserved.

 



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