Kardea's one-pot West African Peanut Stew is loaded with hearty veggies and chicken that’s so tender it falls right off the bone!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: [ Ссылка ].
Get the recipe ▶ [ Ссылка ]
Subscribe to Food Network ▶ [ Ссылка ]
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
West African Peanut Stew
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 20 min
Active: 40 min
Yield: 6 to 8 servings
Deselect All
2 tablespoons peanut or canola oil
1 large fryer chicken, cut into stewing pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
4 cloves garlic, minced
1 tablespoon minced fresh ginger
2 chicken bouillon cubes
One 14.5-ounce can tomato sauce
1 teaspoon tomato paste
1 1/2 cups all-natural peanut butter
1 Scotch bonnet pepper, sliced and seeds removed
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 Roma tomatoes, diced
1 small bunch collard greens, stems removed, leaves sliced
Hot cooked rice, for serving, optional
Directions
Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
Serve warm with hot cooked rice, if using.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: [ Ссылка ]
▶ WEBSITE: [ Ссылка ]
▶ FULL EPISODES: [ Ссылка ]
▶ FACEBOOK: [ Ссылка ]
▶ INSTAGRAM: [ Ссылка ]
▶ TWITTER: [ Ссылка ]
#KardeaBrown #DeliciousMissBrown #FoodNetwork #WestAfricanPeanutStew
Kardea Brown's West African Peanut Stew | Delicious Miss Brown | Food Network
[ Ссылка ]
