Brad's West African Chicken, Collard Green, and Peanut Stew - Most people who cook for his or her households generally have a listing of family favorites. I do know we do. We often deal with what the children like to ensure they are going to eat. Once in a while however, we open the cupboards, the refrigerator, and the freezer, stand with our fingers on our hips and say, "I do not really feel like all of this." We wish one thing totally different. It's virtually like a writer's block. We're left wondering what to prepare dinner. Listed below are a couple of ideas that we go to after we are left asking ourselves what's for dinner. We try to guarantee that all the meals use simple recipes for dinner and they are within our funds.

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

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

Video How To Cook Brad's West African Chicken, Collard Green, and Peanut Stew

Brad's West African Chicken, Collard Green, and Peanut Stew - These are just a few straightforward dinner recipe concepts for these times when you're left questioning what to prepare dinner. We do not imagine in doing things the onerous approach. Our kitchen exemplifies this. We deal with easy recipes for dinner and try to have some enjoyable within the mix. We use all of those cooking concepts on occasion and it works out nice for us. We hope it does for you, too.