Hey everyone, I hope you’re 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. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Brad's West African Chicken, Collard Green, and Peanut Stew is something that I’ve loved my whole life. They are nice and they look fantastic.
Add the chicken, collard greens, and sweet potatoes. However, it's important to understand that enslaved Africans introduced peanut stew to the South. There's perhaps no greater expert on the food and foodways of the African diaspora than Dr.
To get started with this recipe, we have to prepare a few components. 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 that.
The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:
- Prepare 2 lbs boneless chicken thighs, cubed
- Make ready 1 cup seasoned flour
- Get 4 cups chicken stock or reduced-fat low-sodium chicken broth
- Prepare 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
- Take 1 red bell pepper, seeded and chopped
- Make ready 2 yellow chile peppers, minced
- Get 2 carrots, diced
- Take 1 sweet onion, chopped
- Take 3 bay leaves
- Get 3 garlic cloves, minced
- Make ready 1 tablespoon finely chopped fresh ginger
- Prepare 1/4 teaspoon ground cumin
- Prepare 1/2 cinnamon stick
- Prepare 1/2 cup chopped cilantro
- Make ready 1/2 cup lightly salted roasted peanuts
- Take 4 cups loosely packed chopped collard greens
- Prepare 2 sweet potatoes, peeled and cut into 1/2-inch cubes
Stir in the broth, tomatoes and their juices, the sweet potato, collard greens and red bell peppers; once the mixture comes to a boil, reduce the heat to medium-low, partially cover and. 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. Chicken, peanuts, tomatoes, greens and seasonings are showcased in this winning dish that will leave you licking your fingers.
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.
This stew is perfect for leftovers because it tastes even better the next day after the flavors have had time meld. Serve with steamed rice or African fufu and your choice of. This African chicken peanut stew is packed full of chicken thighs, sweet potatoes, chickpeas, and collard greens simmering in a flavorful peanut butter and chicken stock broth. It's deliciously spicy and best served over rice and sprinkled with cilantro and crushed peanuts. This dish is hearty, full of.
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