Chicken and Plantain Stew

Plantain in dishes are common in Latin American cuisine like Columbia, Cuba and Puerto Rico, it’s such an abundant crop they use it a lot in different dishes as well as desserts. Some examples are the Columbian Sopa de Patacón, the Ecuadorian Caldo de Bolas de Verde and the Dominican Republic’s Aguaji. Today we will be making a Cuban dish where Chicken and Plantains are slowly cooked in tomato sauce and white wine, a very simple yet tasty stew that you can enjoy over flatbread or white rice.

Chicken and Plantain Stew
Prep time
Cook time
Total time
Serves: 5
  • 1 kg chicken thighs and legs
  • 3 pcs frim plantain, sliced
  • 400 g can chopped tomatoes
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp dried sweet basil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • sea salt
  • olive oil
  1. Generously season your chicken with salt, set it aside for 15 minutes.
  2. In a pot heat olive oil then brown chicken pieces on all sides, remove from pot then set it aside.
  3. Add the garlic and onions then sauté on low heat, cook onions until soft.
  4. Add the chicken back then stir in the chopped tomatoes, wine, broth, paprika, cumin, oregano and sweet basil, bring to a boil then simmer for 15 minutes.
  5. Add the plantains then cook for 10 more minutes or until the plantains are tender and cooked, season with salt if needed then serve.



2 Responses

  1. Juliana says:

    Hi Raymund, this is such an interesting dish, I love fried plantain, and never had it in stew…hope to try one day.
    Have a wonderful week ahead!

  2. mjskit says:

    What a great dish! I have fallen in love with Columbian food, especially plantains, due a new local restaurant. This dish looks like something I would enjoy.

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