Easiest Way to Cook Perfect Brad's West African Chicken, Collard Green, and Peanut Stew

Brad's West African Chicken, Collard Green, and Peanut Stew ~ Happy Cooking - at this moment is being sought after by many Buddy around us, one of them is Our. they indeed have get used to to take advantage of internet on smartphone to find information to be used example. Therefore Our give Information related Brad's West African Chicken, Collard Green, and Peanut Stew is could you make it idea.

my Buddy able to cook Brad's West African Chicken, Collard Green, and Peanut Stew to take advantage of 20 ingredient 5 step. this is it the steps for cook it.

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

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

The Instructions how to cooking 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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