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Alright, don’t linger, let’s course of action this brad's west african chicken, collard green, and peanut stew menu with 20 elements which are surely easy to find, and we have to process them at the very least through 5 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition for Brad's West African Chicken, Collard Green, and Peanut Stew:

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

Brad's West African Chicken, Collard Green, and Peanut Stew how to cook:

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.

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