Easiest Way to Prepare Award-winning Brad's West African Chicken, Collard Green, and Peanut Stew
Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, brad's west african chicken, collard green, and peanut stew. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Great recipe for Brad's West African Chicken, Collard Green, and Peanut Stew. Dealing with a pretty brutal cold, so I just wanted some comfort food. Of course I didn't invent this recipe, but this is my take on it.
To get started with this particular recipe, we have to prepare a few ingredients. You could 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
- Make ready 2 lbs of boneless chicken thighs, cubed.
- You need 1 cup of seasoned flour.
- Take 4 cups of chicken stock or reduced-fat low-sodium chicken broth.
- Make ready 1 cup of dry white wine.
- It's 2 tablespoons of canola oil.
- You need of Coarse kosher salt and freshly ground black pepper.
- You need 1/4 cup of tomato paste.
- Get 1 of red bell pepper, seeded and chopped.
- You need 2 of yellow chile peppers, minced.
- You need 2 of carrots, diced.
- Prepare 1 of sweet onion, chopped.
- It's 3 of bay leaves.
- Make ready 3 of garlic cloves, minced.
- Prepare 1 tablespoon of finely chopped fresh ginger.
- You need 1/4 teaspoon of ground cumin.
- You need 1/2 of cinnamon stick.
- It's 1/2 cup of chopped cilantro.
- Make ready 1/2 cup of lightly salted roasted peanuts.
- You need 4 cups of loosely packed chopped collard greens.
- You need 2 of 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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