Brad's West African Chicken, Collard Green, and Peanut Stew ~ Happy Cooking - how many times is being sought after by many commpany around us, one of them is Buddy. They already are get used to use internet on smartphone to get information to be used inspiration. Therefore Our give Information related Brad's West African Chicken, Collard Green, and Peanut Stew is can we make it inspiration.
we could create Brad's West African Chicken, Collard Green, and Peanut Stew to take advantage of 20 ingredient 5 step. the following step by step for make it.
The spices for cooking Brad's West African Chicken, Collard Green, and Peanut Stew
- You need 2 lbs boneless chicken thighs, cubed.
- You need to prepare 1 cup seasoned flour.
- You need 4 cups chicken stock or reduced-fat low-sodium chicken broth.
- Also add 1 cup dry white wine.
- Please prepare 2 tablespoons canola oil.
- You need Coarse kosher salt and freshly ground black pepper.
- Also add 1/4 cup tomato paste.
- You need to prepare 1 red bell pepper, seeded and chopped.
- Please prepare 2 yellow chile peppers, minced.
- Also add 2 carrots, diced.
- Also add 1 sweet onion, chopped.
- capable need to provide too 3 bay leaves.
- You need to prepare 3 garlic cloves, minced.
- capable need to provide 1 tablespoon finely chopped fresh ginger.
- capable need to provide too 1/4 teaspoon ground cumin.
- Also add 1/2 cinnamon stick.
- capable need to provide too 1/2 cup chopped cilantro.
- capable need to provide 1/2 cup lightly salted roasted peanuts.
- Buddy also needs 4 cups loosely packed chopped collard greens.
- capable need to provide too 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
- 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..
- 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..
- To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well..
- 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..
- 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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