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

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Award-winning Brad's West African Chicken, Collard Green, and Peanut Stew. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Brad's West African Chicken, Collard Green, and Peanut Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's West African Chicken, Collard Green, and Peanut Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. 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.

Dealing with a pretty brutal cold, so I just wanted some comfort food. This turned out so good. Flavors were very intense. Of course I didn't invent this recipe, but this is my take on it. I used roasted nuts instead of peanut butter. And where I live I can't get my hands on scotch bonnets. I didn't want the flavor of habanero, so I used yellow chile peppers. Still have a little kick, but a nice non overpowering flavor.

Ingredients and spices that need to be Take to make Brad's West African Chicken, Collard Green, and Peanut Stew:

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

Instructions to make 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.

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So that's going to wrap this up for this exceptional food How to Prepare Homemade Brad's West African Chicken, Collard Green, and Peanut Stew. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!