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

Brad's West African Chicken, Collard Green, and Peanut Stew ~ Happy Cooking - currently is being sought after by many civil around us, one of them is Buddy. They already are get used to to take advantage of internet on ponsel to looking for information to be used inspiration. Therefore Admin give Information about Brad's West African Chicken, Collard Green, and Peanut Stew is can our make it inspiration.

you able to cook Brad's West African Chicken, Collard Green, and Peanut Stew using tools 20 ingredient 5 step. this is it the steps for make it.

The ingredients and seasoningsu for cooking Brad's West African Chicken, Collard Green, and Peanut Stew

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

The Instructions how 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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