Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make 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 tasty. This will be really delicious.
Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Brad's West African Chicken, Collard Green, and Peanut Stew is something which I’ve loved my whole life.
To get started with this recipe, we must 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
- Take seasoned flour
- Make ready chicken stock or reduced-fat low-sodium chicken broth
- Get dry white wine
- Make ready canola oil
- Take Coarse kosher salt and freshly ground black pepper
- Get tomato paste
- Take red bell pepper, seeded and chopped
- Take yellow chile peppers, minced
- Make ready carrots, diced
- Get sweet onion, chopped
- Prepare bay leaves
- Get garlic cloves, minced
- Get finely chopped fresh ginger
- Take ground cumin
- Make ready cinnamon stick
- Prepare chopped cilantro
- Make ready lightly salted roasted peanuts
- Prepare loosely packed chopped collard greens
- Make ready 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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