Easiest Way to Make Favorite Brad's West African Chicken, Collard Green, and Peanut Stew

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

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, brad's west african chicken, collard green, and peanut stew. One of my favorites. For mine, I am going to make it a 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 foods in the world. It's easy, it's fast, it tastes yummy. It's enjoyed by millions daily. They're nice and they look fantastic. Brad's West African Chicken, Collard Green, and Peanut Stew is something which I've loved my entire life.

To begin with this recipe, we have to 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 cook it.

The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:

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

Instructions 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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