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.
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
How to Make It
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.
Note: Beef broth is used to help deepen the flavor in this stew, but chicken broth is a fine substitute.
Look for firm plantains; overripe fruit will become mushy during cooking.
Extremely delicious, quick and easy. Tastes like it's been simmering for hours! I like to toss one semi-mature plantain in for a touch of sweetness ... they are softer than the green ones so they sort of melt into the soup but don't taste cloying like they would if prepared as in platano maduro. I also like it a little bit soupier so I add an extra 1/2 cup or so of broth, and a splash of red wine. So good - and I love the idea about adding black beans ... will try that next time!
Excellent recipe! My own variation (well, my imitation of my mom's recipe) uses pimenton agridulce instead of paprika which I find more suitable for Spanish or Caribbean food, and added a few achiate seeds to the oil before frying the chicken to add a richer red colour to the whole stew. You can add a cup or so of cooked black beans. If you have time, use dried beans soaked in cold water for 3-4 hours then slow-simmered for 2 hours so the beans retained their jacket, then add to the stew.
This recipe was awesome! It was quick and our 18 month old loved it! I doubled it so we have lunches all week. I would definitely add a can or two of black beans next time. It is not as spicy / flavorful as you might expect, so I would suggest individually adding hot sauce to taste. Or else maybe throwing in a poblano pepper or two at the same time as the green pepper. We served it over rice.
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