Cuban Chicken-and-Plantain Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This hearty chicken-and-plantain stew is an easy and delicious way to prepare plantains - or cooking bananas - which are a common ingredient in stews, soups, and casseroles throughout Latin America. Ingredients:
1 tablespoon olive oil |
3/4 pound skinned, boned chicken breast, cut into bite-size pieces |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
1 1/2 cups chopped plum tomato |
1 cup dry sherry |
1 1/2 teaspoons paprika |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 (14 1/4-ounce) can low-salt beef or chicken broth |
2 cups sliced plantains (about 3/4 pound) |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add chicken, onion, and bell pepper; sauté for 5 minutes, stirring frequently. Stir in tomato and next 8 ingredients (tomato through broth). Bring to a boil; reduce heat, and simmer 15 minutes. Stir in plantains; cook 10 minutes or until tender. Sprinkle with parsley.
2. Note: Beef broth is used to help deepen the flavor in this stew, but chicken broth is a fine substitute.
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