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

Cooking could be among the oldest abilities in the world. That does not mean that there are any kind of limitations to the understanding offered for the chef interested in increasing his/her abilities. Even the finest cooks, even experts, can always find brand-new recipes, techniques and also strategies to improve their kitchen area skills, so lets try this Brad's West African Chicken, Collard Green, and Peanut Stew recipe, we hope you like it.

Use boneless chicken thighs, cubed.
Provide seasoned flour.
You need chicken stock or reduced-fat low-sodium chicken broth.
Use dry white wine.
Prepare canola oil.
You need Coarse kosher salt and freshly ground black pepper.
Prepare tomato paste.
Provide red bell pepper, seeded and chopped.
Prepare yellow chile peppers, minced.
You need carrots, diced.
Use sweet onion, chopped.
You need to prepare bay leaves.
Provide garlic cloves, minced.
You need to prepare finely chopped fresh ginger.
Prepare ground cumin.
You need to prepare cinnamon stick.
Prepare chopped cilantro.
Prepare lightly salted roasted peanuts.
Use loosely packed chopped collard greens.
Provide sweet potatoes, peeled and cut into 1/2-inch cubes.

Short Tips:

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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