Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, brad's west african chicken, collard green, and peanut stew. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Brad's West African Chicken, Collard Green, and Peanut Stew is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's west african chicken, collard green, and peanut stew using 20 ingredients and 5 steps. Here is how you can achieve that.

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

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

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.

So that is going to wrap it up for this exceptional food brad's west african chicken, collard green, and peanut stew recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!