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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 17%
  • Fat: 5.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.7g
  • Carbohydrate: 38.2g
  • Fiber: 2.7g
  • Cholesterol: 49mg
  • Iron: 2.9mg
  • Sodium: 223mg
  • Calcium: 48mg


  • 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


  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.

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

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