How to Spring Appetizing Brad's West African Chicken, Collard Green, and Peanut Stew

How to Spring Appetizing Brad's West African Chicken, Collard Green, and Peanut Stew Delicious, fresh and tasty.

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

Add the stock mixture, peanut butter, Scotch bonnet, bay leaf, coriander, cumin, and cinnamon; stir until smooth.

Add the chicken, collard greens, and sweet potatoes.

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens.

You can have Brad's West African Chicken, Collard Green, and Peanut Stew using 20 ingredients and 5 steps. Here is how you cook it.

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

1. Prepare of boneless chicken thighs, cubed.

2. It’s of seasoned flour.

3. It’s of chicken stock or reduced-fat low-sodium chicken broth.

4. Prepare of dry white wine.

5. It’s of canola oil.

6. Prepare of Coarse kosher salt and freshly ground black pepper.

7. You need of tomato paste.

8. Prepare of red bell pepper, seeded and chopped.

9. Prepare of yellow chile peppers, minced.

10. Prepare of carrots, diced.

11. It’s of sweet onion, chopped.

12. It’s of bay leaves.

13. You need of garlic cloves, minced.

14. Prepare of finely chopped fresh ginger.

15. You need of ground cumin.

16. Prepare of cinnamon stick.

17. Prepare of chopped cilantro.

18. You need of lightly salted roasted peanuts.

19. Prepare of loosely packed chopped collard greens.

20. You need of sweet potatoes, peeled and cut into 1/2-inch cubes.

Add diced tomatoes, tomato paste, peanut butter, spices, and salt.

Return the chicken with any accumulated juices to the pot.

Serve warm, topped with the chopped peanuts.

Based on a recipe from nutritionist and cookbook author Ellie.

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

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..

The scenic road from Kenema to the Kailahun district in Sierra Leone.

This dish is simply called plasas or sometimes also referred to as palava sauce or palaver sauce.

It doesn't refer to a specific recipe so much as a specific kind of dish: Plasas is a sauce comprised of some type of greens (either spinach, collard greens, kale, etc), some kind of meat, peanut butter for flavor and.

Heat olive oil over high heat in a large pan.

This African chicken peanut stew is packed full of chicken thighs, sweet potatoes, chickpeas, and collard greens simmering in a flavorful peanut butter and chicken stock broth.