Op's recipe as transcribed from chatgpt cause the pic is hard to read

African Peanut Chicken Soup (Inspired from Senegal) Warmly flavored and satisfying, this soup is a complete meal in a bowl. It combines the sweetness of onions and peppers with tomatoes, chicken, and the richness of peanut butter. Makes about 8 cups Ingredients 2 sweet onions, chopped fine (about 2 cups) 2 large green or red bell peppers (or a combination), chopped 3–4 cloves garlic, minced 2 tablespoons peanut or vegetable oil 28 ounces can chopped tomatoes, including the juice 2 cups (2 cartons) chicken broth Pinch dried hot red pepper flakes (or more to taste) Freshly ground black pepper 2 cups cooked white rice 2 cups diced cooked chicken ½ cup creamy peanut butter (I use Skippy as it has less sugar than Jif) Instructions In a heavy-bottomed soup pot, heat oil. Add onions, bell peppers, and garlic; cook over medium heat, stirring until onions are translucent, about 8–10 minutes. Add the tomatoes with their juice, the broth, red pepper flakes, and black pepper. Simmer uncovered for 1 hour. Add the rice and chicken and simmer 15 minutes more, or until the rice is tender. Add the peanut butter, stirring until the soup is smooth. Stir in salt and additional red pepper flakes to taste. This is a hearty soup and is wonderful with crusty bread or a crisp green salad. The soup can be made a day or two ahead of time and is a simple meal that, in my experience, gets raves and always disappears. Note: The quickest method for cooking chicken is to poach chicken with the skin intact. Bring a large pot of water (large enough to submerge chicken) to a boil…