Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, brad's west african chicken, collard green, and peanut stew. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Brad's West African Chicken, Collard Green, and Peanut Stew is something that I have loved my entire life. They’re fine and they look wonderful.
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 must first 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.
The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:
- Get 2 lbs boneless chicken thighs, cubed
- Take 1 cup seasoned flour
- Prepare 4 cups chicken stock or reduced-fat low-sodium chicken broth
- Get 1 cup dry white wine
- Make ready 2 tablespoons canola oil
- Take Coarse kosher salt and freshly ground black pepper
- Take 1/4 cup tomato paste
- Take 1 red bell pepper, seeded and chopped
- Take 2 yellow chile peppers, minced
- Get 2 carrots, diced
- Take 1 sweet onion, chopped
- Prepare 3 bay leaves
- Get 3 garlic cloves, minced
- Get 1 tablespoon finely chopped fresh ginger
- Get 1/4 teaspoon ground cumin
- Make ready 1/2 cinnamon stick
- Get 1/2 cup chopped cilantro
- Prepare 1/2 cup lightly salted roasted peanuts
- Get 4 cups loosely packed chopped collard greens
- Make ready 2 sweet potatoes, peeled and cut into 1/2-inch cubes
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 West African-inspired one-pot meal is a satisfying combination of familiar ingredients used in an different way. Chicken Helper® mix jump-starts a stew with chicken, peanut butter and tomatoes.
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.
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. 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.
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