Brad's West African Chicken, Collard Green, and Peanut Stew
Brad's West African Chicken, Collard Green, and Peanut Stew

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, brad's west african chicken, collard green, and peanut stew. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Brad's West African Chicken, Collard Green, and Peanut Stew is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook brad's west african chicken, collard green, and peanut stew using 20 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:
  1. Make ready boneless chicken thighs, cubed
  2. Take seasoned flour
  3. Take chicken stock or reduced-fat low-sodium chicken broth
  4. Get dry white wine
  5. Take canola oil
  6. Prepare Coarse kosher salt and freshly ground black pepper
  7. Prepare tomato paste
  8. Prepare red bell pepper, seeded and chopped
  9. Make ready yellow chile peppers, minced
  10. Prepare carrots, diced
  11. Take sweet onion, chopped
  12. Get bay leaves
  13. Make ready garlic cloves, minced
  14. Get finely chopped fresh ginger
  15. Prepare ground cumin
  16. Take cinnamon stick
  17. Get chopped cilantro
  18. Take lightly salted roasted peanuts
  19. Get loosely packed chopped collard greens
  20. Take sweet potatoes, peeled and cut into 1/2-inch cubes
Instructions to make Brad's West African Chicken, Collard Green, and Peanut Stew:
  1. Cube chicken. Place seasoned flour into a lg ziplock bag. Add chicken and shake well to coat. Heat a lg frying pan on medium heat. Add canola oil and fry chicken in batches until it browns. Drain on paper towels and set aside. When all chicken is done, deglaze pan with white wine. Simmer until all alcohol is cooked off. And all the good bits are unstuck from the pan. Set aside.
  2. At the same time, in a large stock pot, heat another tsp oil on medium heat. Add onion, carrots, and both kinds of peppers. Saute until onions have sweated off, but do not brown. Add garlic and ginger. Saute one more minute.
  3. To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well.
  4. Add rest of ingredients to the stock pot. Add the chicken and the wine slurry from deglazing the pan. Mix well and bring to a simmer.
  5. Simmer for 25 to 30 minutes. Just until the sweet potatoes become tender. But not until they dissolve. Remove the bay leaves and cinnamon stick. Check seasoning and adjust with salt and pepper to taste. Serve immediately, enjoy.

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