1 tablespoon canola oil
1 28-ounce can diced tomatoes
2 cups chicken stock
1/2 cup creamy peanut butter, plus more to balance texture
1 pre-roasted or broiled chicken
Strip the chicken off all the bones, shred and set aside. Put a big pot on the stove top. Over medium heat, saute the onion until translucent. Add tomatoes and chicken stock. Cook together for about 10 minutes until this mushy, chickeny, thick "soup" boils (add a little water if it is too thick).
Once it begins to boil, taste it to make sure the tomatoes are not more flavorful than the chicken. If so, add more stock until flavors balance. Place at least 1/2 cup of peanut butter (creamy Kroger brand does the best) in a measuring cup; skim off a couple tablespoons of the boiling liquid from the pot and mix with the peanut butter until the peanut butter dissolves and creates a gravy texture. Add this to the pot along with the chicken and cook on medium heat for about 15 to 20 minutes or until there are few oil spots left on a spoon. Serve with hot rice and eat.
Courtesy: AY Magazine