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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, brad's west african chicken, collard green, and peanut stew. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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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 begin with this particular recipe, we must 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 that.

The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:
  1. Take 2 lbs boneless chicken thighs, cubed
  2. Prepare 1 cup seasoned flour
  3. Take 4 cups chicken stock or reduced-fat low-sodium chicken broth
  4. Take 1 cup dry white wine
  5. Take 2 tablespoons canola oil
  6. Take Coarse kosher salt and freshly ground black pepper
  7. Make ready 1/4 cup tomato paste
  8. Take 1 red bell pepper, seeded and chopped
  9. Prepare 2 yellow chile peppers, minced
  10. Take 2 carrots, diced
  11. Get 1 sweet onion, chopped
  12. Prepare 3 bay leaves
  13. Make ready 3 garlic cloves, minced
  14. Get 1 tablespoon finely chopped fresh ginger
  15. Make ready 1/4 teaspoon ground cumin
  16. Make ready 1/2 cinnamon stick
  17. Make ready 1/2 cup chopped cilantro
  18. Take 1/2 cup lightly salted roasted peanuts
  19. Get 4 cups loosely packed chopped collard greens
  20. Take 2 sweet potatoes, peeled and cut into 1/2-inch cubes

The scenic road from Kenema to the Kailahun district in Sierra Leone. This dish is simply called plasas or sometimes also referred to as palava sauce or palaver sauce. It doesn't refer to a specific recipe so much as a specific kind of dish: Plasas is a sauce comprised of some type of greens (either spinach, collard greens, kale, etc), some kind of meat, peanut butter for flavor and. Return the chicken with any accumulated juices to the pot.

Steps to make Brad's West African Chicken, Collard Green, and Peanut Stew:
  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.

Serve warm, topped with the chopped peanuts. Based on a recipe from nutritionist and cookbook author Ellie. Add diced tomatoes, tomato paste, peanut butter, spices, and salt. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc.

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