Brad's West African Chicken, Collard Green, and Peanut Stew
Brad's West African Chicken, Collard Green, and Peanut Stew

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, brad's west african chicken, collard green, and peanut stew. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular 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 that.

The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:
  1. Take 2 lbs boneless chicken thighs, cubed
  2. Take 1 cup seasoned flour
  3. Make ready 4 cups chicken stock or reduced-fat low-sodium chicken broth
  4. Prepare 1 cup dry white wine
  5. Take 2 tablespoons canola oil
  6. Make ready Coarse kosher salt and freshly ground black pepper
  7. Make ready 1/4 cup tomato paste
  8. Make ready 1 red bell pepper, seeded and chopped
  9. Get 2 yellow chile peppers, minced
  10. Make ready 2 carrots, diced
  11. Take 1 sweet onion, chopped
  12. Get 3 bay leaves
  13. Make ready 3 garlic cloves, minced
  14. Get 1 tablespoon finely chopped fresh ginger
  15. Take 1/4 teaspoon ground cumin
  16. Get 1/2 cinnamon stick
  17. Make ready 1/2 cup chopped cilantro
  18. Prepare 1/2 cup lightly salted roasted peanuts
  19. Get 4 cups loosely packed chopped collard greens
  20. Take 2 sweet potatoes, peeled and cut into 1/2-inch cubes
Steps to make Brad's West African Chicken, Collard Green, and Peanut Stew:
  1. 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.
  2. 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.
  3. To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well.
  4. 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.
  5. 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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