Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, brad's west african chicken, collard green, and peanut stew. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Brad's West African Chicken, Collard Green, and Peanut Stew is something that I have loved my whole life.
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
- Take 2 lbs boneless chicken thighs, cubed
- Make ready 1 cup seasoned flour
- Get 4 cups chicken stock or reduced-fat low-sodium chicken broth
- Get 1 cup dry white wine
- Take 2 tablespoons canola oil
- Prepare Coarse kosher salt and freshly ground black pepper
- Make ready 1/4 cup tomato paste
- Prepare 1 red bell pepper, seeded and chopped
- Take 2 yellow chile peppers, minced
- Take 2 carrots, diced
- Get 1 sweet onion, chopped
- Take 3 bay leaves
- Get 3 garlic cloves, minced
- Take 1 tablespoon finely chopped fresh ginger
- Make ready 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
The combination may seem unusual — chicken, sweet potato, peanut butter, tomatoes — but the sauce comes together and thickens magnificently as it I've included directions below to make this as a vegan stew. Essentially you increase the amount of sweet potato and add greens — like kale or. This West African peanut stewed collard green recipe is creamy and comforting. Made with a simple combination of peanut butter, tomato, onions, ginger.
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.
West African Chicken Stew is a quick low-carb dinner with interesting flavors, and the peanut flavor in the sauce comes from peanut butter! Don't even think about skipping the green onions to sprinkle on top, because not only do they provide crunch, but the flavor combination with the creamy chicken. This is a slightly spicy, chicken and peanut stew that can be eaten on its own, or with rice. Chicken, spices, peanut butter, sweet potato and a few other goodies, all combine to make a tasty dinner. I like to add a couple of red chilli peppers to mine to spice things up a bit, but if you're serving this for kids.
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