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

Brad's West African Chicken, Collard Green, and Peanut Stew. Add the stock mixture, peanut butter, Scotch bonnet, bay leaf, coriander, cumin, and cinnamon; stir until smooth. Add the chicken, collard greens, and sweet potatoes. Great recipe for Brad's West African Chicken, Collard Green, and Peanut Stew.

I used roasted nuts instead of. Add diced tomatoes, tomato paste, peanut butter, spices, and salt. African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. Food preparation Brad's West African Chicken, Collard Green, and Peanut Stew is a fun thing, furthermore it ends up being extra special worth if you cook it on your own. By utilizing the following 20 ingredients, you can start cooking 5 steps. observe the complying with section for you to start cooking right away.

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

1. You need 2 lbs of boneless chicken thighs, cubed.
2. It's 1 cup of seasoned flour.
3. It's 4 cups of chicken stock or reduced-fat low-sodium chicken broth.
4. It's 1 cup of dry white wine.
5. It's 2 tablespoons of canola oil.
6. Prepare of Coarse kosher salt and freshly ground black pepper.
7. Prepare 1/4 cup of tomato paste.
8. You need 1 of red bell pepper, seeded and chopped.
9. You need 2 of yellow chile peppers, minced.
10. Prepare 2 of carrots, diced.
11. It's 1 of sweet onion, chopped.
12. It's 3 of bay leaves.
13. You need 3 of garlic cloves, minced.
14. Prepare 1 tablespoon of finely chopped fresh ginger.
15. You need 1/4 teaspoon of ground cumin.
16. You need 1/2 of cinnamon stick.
17. It's 1/2 cup of chopped cilantro.
18. Prepare 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.

Great recipe for Brad's pretzel crusted cod with cilantro lime aioli. I used wild Ling cod for this recipe, but any cod will work fine for this. I served this dish with broccoli cheddar risotto. Great recipe for Brad's collard greens.

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

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..

When I had a garden, I would grow these and can them. This would eliminate the first step and make them a quick and easy side dish. This recipe is for fresh greens. The flavor is a little richer when preparing this way. I use bacon ends and pieces for this.