Cuban Chicken-and-Plantain Stew

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.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 283
Caloriesfromfat 17 %
Fat 5.4 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 22.7 g
Carbohydrate 38.2 g
Fiber 2.7 g
Cholesterol 49 mg
Iron 2.9 mg
Sodium 223 mg
Calcium 48 mg

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

Preparation

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.

Note:

Look for firm plantains; overripe fruit will become mushy during cooking.

April 2000