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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 recipe, we have to 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 cook it.
The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:
- Prepare 2 lbs boneless chicken thighs, cubed
- Take 1 cup seasoned flour
- Take 4 cups chicken stock or reduced-fat low-sodium chicken broth
- Prepare 1 cup dry white wine
- Get 2 tablespoons canola oil
- Make ready Coarse kosher salt and freshly ground black pepper
- Make ready 1/4 cup tomato paste
- Make ready 1 red bell pepper, seeded and chopped
- Take 2 yellow chile peppers, minced
- Make ready 2 carrots, diced
- Get 1 sweet onion, chopped
- Take 3 bay leaves
- Get 3 garlic cloves, minced
- Make ready 1 tablespoon finely chopped fresh ginger
- Take 1/4 teaspoon ground cumin
- Get 1/2 cinnamon stick
- Prepare 1/2 cup chopped cilantro
- Make ready 1/2 cup lightly salted roasted peanuts
- Make ready 4 cups loosely packed chopped collard greens
- Get 2 sweet potatoes, peeled and cut into 1/2-inch cubes
Based on a recipe from nutritionist and cookbook author Ellie. Add diced tomatoes, tomato paste, peanut butter, spices, and salt. Chicken, peanuts, tomatoes, greens and seasonings are showcased in this winning dish that will leave you licking your fingers. A wonderfully satisfying meal, this Peanut Chicken Stew is a perfect example of West African comfort food at its best!
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.
Once the oil shimmers, add half. Stir the tomatoes, collard greens, and peanut butter into the soup. Add collard greens, sweet potato, peanut butter, and broth. Bring to a boil, stirring until peanut butter dissolves into broth. Serve stew topped with millet, peanuts, cilantro, and lime wedges.
Above is find out how to cook brad's west african chicken, collard green, and peanut stew, very simple to make. Do the cooking levels appropriately, calm down and use your heart then your cooking might be delicious. There are a lot of recipes that you may strive from this web site, please find what you want. For those who like this recipe please share it with your pals. Happy cooking.
