Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2000


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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

Nutrition Facts

283 calories; calories from fat 17%; fat 5.4g; saturated fat 0.9g; mono fat 2.9g; poly fat 0.9g; protein 22.7g; carbohydrates 38.2g; fiber 2.7g; cholesterol 49mg; iron 2.9mg; sodium 223mg; calcium 48mg.