Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, brad's west african chicken, collard green, and peanut stew. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Brad's West African Chicken, Collard Green, and Peanut Stew is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Prepare 2 lbs boneless chicken thighs, cubed
- Get 1 cup seasoned flour
- Get 4 cups chicken stock or reduced-fat low-sodium chicken broth
- Get 1 cup dry white wine
- Take 2 tablespoons canola oil
- Prepare Coarse kosher salt and freshly ground black pepper
- Make ready 1/4 cup tomato paste
- Make ready 1 red bell pepper, seeded and chopped
- Make ready 2 yellow chile peppers, minced
- Take 2 carrots, diced
- Prepare 1 sweet onion, chopped
- Get 3 bay leaves
- Get 3 garlic cloves, minced
- Make ready 1 tablespoon finely chopped fresh ginger
- Prepare 1/4 teaspoon ground cumin
- Prepare 1/2 cinnamon stick
- Make ready 1/2 cup chopped cilantro
- Get 1/2 cup lightly salted roasted peanuts
- Get 4 cups loosely packed chopped collard greens
- Take 2 sweet potatoes, peeled and cut into 1/2-inch cubes
Instructions to make Brad's West African Chicken, Collard Green, and Peanut Stew:
- 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.
- 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.
- To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well.
- 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.
- 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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