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

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special 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 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’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Brad's West African Chicken, Collard Green, and Peanut Stew is something which I have loved my whole life.

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until.

To begin with this recipe, we must first prepare a few ingredients. You can have 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:
  1. Take boneless chicken thighs, cubed
  2. Get seasoned flour
  3. Prepare chicken stock or reduced-fat low-sodium chicken broth
  4. Prepare dry white wine
  5. Take canola oil
  6. Make ready Coarse kosher salt and freshly ground black pepper
  7. Prepare tomato paste
  8. Take red bell pepper, seeded and chopped
  9. Prepare yellow chile peppers, minced
  10. Take carrots, diced
  11. Take sweet onion, chopped
  12. Prepare bay leaves
  13. Take garlic cloves, minced
  14. Make ready finely chopped fresh ginger
  15. Take ground cumin
  16. Prepare cinnamon stick
  17. Get chopped cilantro
  18. Make ready lightly salted roasted peanuts
  19. Prepare loosely packed chopped collard greens
  20. Take sweet potatoes, peeled and cut into 1/2-inch cubes

This West African-inspired one-pot meal is a satisfying combination of familiar ingredients used in an different way. Stir in the broth, tomatoes and their juices, the sweet potato, collard greens and red bell peppers; once the mixture comes to a boil, reduce the heat to medium-low, partially cover and. This is a slightly spicy, chicken and peanut stew that can be eaten on its own, or with rice. Chicken, spices, peanut butter, sweet potato and a few other goodies, all combine to make a tasty dinner.

Instructions 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.

I like to add a couple of red chilli peppers to mine to spice things up a bit, but if you're serving this for kids. Chicken, peanuts, tomatoes, greens and seasonings are showcased in this winning dish that will leave you licking your fingers. This stew is perfect for leftovers because it tastes even better the next day after the flavors have had time meld. Serve with steamed rice or African fufu and your choice of. The combination may seem unusual — chicken, sweet potato, peanut butter, tomatoes — but the sauce comes together and thickens magnificently as it I've included directions below to make this as a vegan stew.

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