Good afternoon we are going to share those Are looking for a brad's west african chicken, collard green, and peanut stew recipe that is appetizing The method of making it is very not difficult. Just need patience and persistence. So that brad's west african chicken, collard green, and peanut stew has aroma and taste that can arouse appetite.

In order for the taste of brad's west african chicken, collard green, and peanut stew, you need to do first from the type of ingredients, then selection of ingredients that are fresh to how to make and serve it. No need Confused if want prepare brad's west african chicken, collard green, and peanut stew good as long as you know the trick and how to make this dish can be serving very special.

Ingredients and seasonings required for prepare

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

Still to taste: Southern Biscuits and Gravy!! Stay tuned for our review very soon. As always, these are our thoughts, we would love to hear. Firstly, in a large mixing bowl take warm milk, sugar and active dry yeast.

How to cook 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.
6. Done and ready to serve!

Then add minced garlic, oregano, and red chili flakes. Our recipes are for those looking to master the basics, the classics or the I've-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes to life through. Directions BLACK PLATE SPECIAL Smoked Hawaiian Ribeye Smoked Hawaiian Ribeye.

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