Creme de Frango com Amendoim (Cream of Chicken with Peanuts)
Creme de Frango com Amendoim (Cream of Chicken with Peanuts) is a traditional Angolan recipe for a classic soup of chicken in a chicken broth and cream base finished with peanuts and hot chilli paste. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Cream of Chicken with Peanuts (Creme de Frango com Amendoim).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
100g butter
1 tbsp plain flour
1l chicken broth
200g chicken breasts
100ml cream
100g peanuts
1 hot chilli, pounded to a paste
Method:
In a bowl, mix together the butter and flour to form a smooth roux. Heat in a pan until melted then gradually work in the chicken broth.
Chop the chicken breasts then pound to a paste in a mortar. Add the milk and pound again then pass through a fine-meshed sieve. Add to the chicken broth mixture.
Crush the toasted peanuts and add to the soup. Bring to a very gentle simmer and cook for 10 minutes. Add the hot chilli paste to taste. Cook for a few minutes more, then ladle into soup bowls and serve.
)
