ESPAÑOLES PRUEBAN LA SOPA DE MANÍ | COMIDA BOLIVIANA

Roast peanuts in a dry skillet over medium heat until golden, about 5-7 minutes.

Allow peanuts to cool, then blend with water until smooth.

In a large pot, heat oil over medium heat and sauté chopped onion, garlic, and celery until softened, about 5 minutes.

Add diced chicken to the pot and cook until browned on all sides, about 8-10 minutes.

Stir in diced potatoes, carrots, peas, bell pepper, cumin, oregano, salt, and black pepper.

Pour in chicken broth and additional water to cover the ingredients.

Bring to a boil, then reduce heat and simmer until chicken and vegetables are tender, about 30-40 minutes.

Remove any whole spices and stir in the blended peanut mixture.

Simmer for an additional 10-15 minutes, stirring occasionally.

Adjust seasoning with salt and pepper to taste.

Serve hot, garnished with parsley and lime wedges.

Equipment Needed

Dietary

Allergens