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.