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Before you jump to Brad's West African Chicken, Collard Green, and Peanut Stew recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got benefit from reading it, now let’s go back to brad's west african chicken, collard green, and peanut stew recipe. To cook brad's west african chicken, collard green, and peanut stew you only need 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:
- You need 2 lbs boneless chicken thighs, cubed
- You need 1 cup seasoned flour
- Get 4 cups chicken stock or reduced-fat low-sodium chicken broth
- Prepare 1 cup dry white wine
- Use 2 tablespoons canola oil
- Prepare Coarse kosher salt and freshly ground black pepper
- You need 1/4 cup tomato paste
- Get 1 red bell pepper, seeded and chopped
- Provide 2 yellow chile peppers, minced
- You need 2 carrots, diced
- Use 1 sweet onion, chopped
- Prepare 3 bay leaves
- Use 3 garlic cloves, minced
- Get 1 tablespoon finely chopped fresh ginger
- Prepare 1/4 teaspoon ground cumin
- Use 1/2 cinnamon stick
- Get 1/2 cup chopped cilantro
- You need 1/2 cup lightly salted roasted peanuts
- Prepare 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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