Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's west african chicken, collard green, and peanut stew. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Brad's West African Chicken, Collard Green, and Peanut Stew is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook brad's west african chicken, collard green, and peanut stew using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:
- Make ready 2 lbs boneless chicken thighs, cubed
- Get 1 cup seasoned flour
- Take 4 cups chicken stock or reduced-fat low-sodium chicken broth
- Take 1 cup dry white wine
- Prepare 2 tablespoons canola oil
- Get Coarse kosher salt and freshly ground black pepper
- Take 1/4 cup tomato paste
- Get 1 red bell pepper, seeded and chopped
- Take 2 yellow chile peppers, minced
- Get 2 carrots, diced
- Get 1 sweet onion, chopped
- Get 3 bay leaves
- Make ready 3 garlic cloves, minced
- Get 1 tablespoon finely chopped fresh ginger
- Get 1/4 teaspoon ground cumin
- Make ready 1/2 cinnamon stick
- Get 1/2 cup chopped cilantro
- Take 1/2 cup lightly salted roasted peanuts
- Make ready 4 cups loosely packed chopped collard greens
- Get 2 sweet potatoes, peeled and cut into 1/2-inch cubes
Steps 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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