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: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3K92oimSubscribe to Food Network ▶ http://foodtv.com/YouTubeKardea 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 StewRECIPE COURTESY OF KARDEA BROWNLevel: EasyTotal: 1 hr 20 minActive: 40 minYield: 6 to 8 servingsDeselect All2 tablespoons peanut or canola oil1 large fryer chicken, cut into stewing piecesKosher salt and freshly ground black pepper1 large onion, diced4 cloves garlic, minced1 tablespoon minced fresh ginger2 chicken bouillon cubesOne 14.5-ounce can tomato sauce1 teaspoon tomato paste1 1/2 cups all-natural peanut butter1 Scotch bonnet pepper, sliced and seeds removed2 large sweet potatoes, peeled and cut into 1-inch pieces2 Roma tomatoes, diced1 small bunch collard greens, stems removed, leaves slicedHot cooked rice, for serving, optionalDirectionsHeat 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: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#KardeaBrown #DeliciousMissBrown #FoodNetwork #WestAfricanPeanutStewKardea Brown's West African Peanut Stew | Delicious Miss Brown | Food Networkhttps://www.youtube.com/watch?v=f_w5kRI_5vY