Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, brad's west african chicken, collard green, and peanut stew. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Brad's West African Chicken, Collard Green, and Peanut Stew is something that I’ve 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 get started with this particular recipe, we have to 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 that.
The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:
- Get boneless chicken thighs, cubed
- Make ready seasoned flour
- Get chicken stock or reduced-fat low-sodium chicken broth
- Make ready dry white wine
- Take canola oil
- Take Coarse kosher salt and freshly ground black pepper
- Make ready tomato paste
- Prepare red bell pepper, seeded and chopped
- Take yellow chile peppers, minced
- Take carrots, diced
- Make ready sweet onion, chopped
- Take bay leaves
- Make ready garlic cloves, minced
- Prepare finely chopped fresh ginger
- Get ground cumin
- Get cinnamon stick
- Make ready chopped cilantro
- Take lightly salted roasted peanuts
- Take loosely packed chopped collard greens
- Get 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.
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 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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