Hi, I’m Jane. Today, I will show you a way to prepare brad’s west african chicken, collard green, and peanut stew recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s West African Chicken, Collard Green, and Peanut Stew Recipe
Brad’s West African Chicken, Collard Green, and Peanut Stew is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Brad’s West African Chicken, Collard Green, and Peanut Stew is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook brad’s west african chicken, collard green, and peanut stew using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Brad’s West African Chicken, Collard Green, and Peanut Stew:
- Get 2 lbs boneless chicken thighs, cubed
- Prepare 1 cup seasoned flour
- Take 4 cups chicken stock or reduced-fat low-sodium chicken broth
- Make ready 1 cup dry white
- Prepare 2 tablespoons canola oil
- Make ready Coarse kosher salt and freshly ground black pepper
- Get 1/4 cup tomato paste
- Take 1 red bell pepper, seeded and chopped
- Get 2 yellow chile peppers, minced
- Prepare 2 carrots, diced
- Take 1 sweet onion, chopped
- Make ready 3 bay leaves
- Make ready 3 garlic cloves, minced
- Get 1 tablespoon finely chopped fresh ger
- Take 1/4 teaspoon ground cumin
- Make ready 1/2 cinnamon stick
- Take 1/2 cup chopped cilantro
- Take 1/2 cup lightly salted roasted peanuts
- Take 4 cups loosely packed chopped collard greens
- 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:
- 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 . Simmer until all 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 ger. 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 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.
So that’s going to wrap this up for this exceptional dish brad’s west african chicken, collard green, and peanut stew recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
