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

You can cook Brad's West African Chicken, Collard Green, and Peanut Stew using 20 ingredients and 5 steps. Here is how you achieve that.

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

Add chicken broth, tomatoes with juice, sweet potato, collard greens, red peppers. Add chicken and stir in peanut butter. Add diced tomatoes, tomato paste, peanut butter, spices, and salt. Return the chicken with any accumulated juices to the pot.

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

  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. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken.