Chicken and Plantain Stew
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 1 lb chicken breast halve, boneless, skinless, trimmed and diced to 1/2 inch pieces
- 1 medium onion, diced
- 1 large fresh tomato, diced with juices (about 2 cups)
- 2 medium garlic cloves, chopped
- 1 teaspoon olive oil
- 2 plantains, firm, yellow, peeled and thinly sliced (about 2 cups)
- 1⁄2 cup dry white wine
- 1 teaspoon spanish paprika, sweet smoked
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup chicken broth, homemade (no-salt-added)
- kosher salt, to taste
directions
- Heat the oil in a large saucepan or medium Dutch oven over medium-high heat, swirling to coat the bottom of the pan or pot.
- Add the chicken, onion and garlic; cook for about 7 minutes, stirring often, so the onion softens and the chicken loses its raw look.
- Stir in the tomato, wine, paprika, cumin, oregano and broth; increase the heat to high and bring to a boil, then reduce the heat to medium-low, cover and cook for about 10 minutes. The chicken should be cooked through.
- Add the plantain slices; cover and cook for 10 minutes or until the plantains are tender and fully cooked. Taste, and season with salt if needed.
- Divide among individual bowls. Serve hot.
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