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

Name: How to cook Brad's West African Chicken, Collard Green, and Peanut Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

wingmaster835

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

Dealing with a pretty brutal cold, so I just wanted some comfort food. This turned out so good. Flavors were very intense. Of course I didn't invent this recipe, but this is my take on it. I used roasted nuts instead of peanut butter. And where I live I can't get my hands on scotch bonnets. I didn't want the flavor of habanero, so I used yellow chile peppers. Still have a little kick, but a nice non overpowering flavor.

Ingredient

2 lbs

boneless chicken thighs, cubed

1 cup

seasoned flour

4 cups

chicken stock or reduced-fat low-sodium chicken broth

1 cup

dry white wine

2 tablespoons

canola oil

1/4 cup

tomato paste

red bell pepper, seeded and chopped

yellow chile peppers, minced

carrots, diced

sweet onion, chopped

bay leaves

garlic cloves, minced

1 tablespoon

finely chopped fresh ginger

1/4 teaspoon

ground cumin

1/2

cinnamon stick

1/2 cup

chopped cilantro

1/2 cup

lightly salted roasted peanuts

4 cups

loosely packed chopped collard greens

sweet potatoes, peeled and cut into 1/2-inch cubes

Cooking instructions

* 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.

* Step 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.

* Step 3

To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well.

* Step 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.

* Step 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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