Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, brad's west african chicken, collard green, and peanut stew. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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. I used roasted nuts instead of.

Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Brad's West African Chicken, Collard Green, and Peanut Stew is something that I have loved my whole life.

To get started with this particular recipe, we must first 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 it.

The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:

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

Brad's West African Chicken, Collard Green, and Peanut Stew. Brad's West African Chicken, Collard Green, and Peanut Stew boneless chicken thighs, cubed • seasoned flour • chicken stock or reduced-fat low-sodium chicken broth • dry white wine • canola oil • Coarse kosher salt and freshly ground black pepper • tomato paste • red bell pepper, seeded and chopped Brad's West African Chicken, Collard Green, and Peanut Stew boneless chicken thighs, cubed • seasoned flour • chicken stock or reduced-fat low-sodium chicken broth • dry white wine • canola oil Brad's West African Chicken, Collard Green, and Peanut Stew boneless chicken thighs, cubed • seasoned flour • chicken stock or reduced-fat low-sodium chicken broth • dry white wine • canola oil • Coarse kosher salt and freshly ground black pepper • tomato paste • red bell pepper, seeded and chopped #SoupsStewandChiliRecipes Easiest Way to Make Yummy Brad's West African Chicken, Collard Green, and Peanut Stew In a bowl combine flour, cheese, bread crumbs seasonings and baking oowder. Dip chicken in egg to coat. Place prepared skillet in the oven to heat and melt butter.

Steps 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.

Dip chicken in egg to coat. Place prepared skillet in the oven to heat and melt butter. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Drain the chicken thighs, reserving the marinade. This curry-spiced sweet potato and butternut squash soup with creamy coconut milk.

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