Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brad's west african chicken, collard green, and peanut stew. One of my favorites food recipes. For mine, I am going to 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 on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Brad's West African Chicken, Collard Green, and Peanut Stew is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must 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:
- Make ready boneless chicken thighs, cubed
- Make ready seasoned flour
- Prepare chicken stock or reduced-fat low-sodium chicken broth
- Take dry white wine
- Get canola oil
- Take Coarse kosher salt and freshly ground black pepper
- Make ready tomato paste
- Get red bell pepper, seeded and chopped
- Prepare yellow chile peppers, minced
- Take carrots, diced
- Prepare sweet onion, chopped
- Take bay leaves
- Prepare garlic cloves, minced
- Make ready finely chopped fresh ginger
- Make ready ground cumin
- Prepare cinnamon stick
- Make ready chopped cilantro
- Prepare lightly salted roasted peanuts
- Get loosely packed chopped collard greens
- Take sweet potatoes, peeled and cut into 1/2-inch cubes
Step by Step 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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