Cuban Chicken-and-Plantain Stew

This is so very good. We did not have any Sherry but luckily did have Port. Works incredibly well. This will become a regular menu option :)

Really yummy. I used white wine and chicken broth instead of sherry and beef broth because it is all I had. But still good. I used ripe plantains. My kids even liked it. Will make again!

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.