Recipe of Eric Ripert Brad's West African Chicken, Collard Green, and Peanut Stew

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's west african chicken, collard green, and peanut stew. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook brad's west african chicken, collard green, and peanut stew using 20 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:

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

Instructions to make 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.

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