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Best Idea to Cooking Extraordinary Brad's West African Chicken, Collard Green, and Peanut Stew

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

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. You can have brad's west african chicken, collard green, and peanut stew using 20 ingredients and 5 steps. Here is how you achieve it.

To make an unforgettable Brad's West African Chicken, Collard Green, and Peanut Stew, here are the materials needed:

  1. You need 2 lbs of boneless chicken thighs, cubed.
  2. You need 1 cup of seasoned flour.
  3. Provide 4 cups of chicken stock or reduced-fat low-sodium chicken broth.
  4. Get 1 cup of dry white wine.
  5. Prepare 2 tablespoons of canola oil.
  6. You need of Coarse kosher salt and freshly ground black pepper.
  7. Prepare 1/4 cup of tomato paste.
  8. Use 1 of red bell pepper, seeded and chopped.
  9. Take 2 of yellow chile peppers, minced.
  10. Prepare 2 of carrots, diced.
  11. Provide 1 of sweet onion, chopped.
  12. Take 3 of bay leaves.
  13. You need 3 of garlic cloves, minced.
  14. Take 1 tablespoon of finely chopped fresh ginger.
  15. Get 1/4 teaspoon of ground cumin.
  16. Take 1/2 of cinnamon stick.
  17. Prepare 1/2 cup of chopped cilantro.
  18. Get 1/2 cup of lightly salted roasted peanuts.
  19. You need 4 cups of loosely packed chopped collard greens.
  20. Prepare 2 of sweet potatoes, peeled and cut into 1/2-inch cubes.

After preparing the components, next you are good to prepare your appetizing Brad's West African Chicken, Collard Green, and Peanut Stew by following the instructions on this section:

  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..

So you might think I'm a bit strange for posting this one in Spring. 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. Peanut stew (aka: maafe) is a West African staple food, with many variations containing root vegetables Collard Greens: These gorgeous leafy greens soak up all of the flavor in this delicious West Chicken Bouillon: If you really want to take the savory levels to new heights, mix in a crushed.

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

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