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.
- Generously season your chicken with salt, set it aside for 15 minutes.
- In a pot heat olive oil then brown chicken pieces on all sides, remove from pot then set it aside.
- Add the garlic and onions then sauté on low heat, cook onions until soft.
- 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.
- Add the plantains then cook for 10 more minutes or until the plantains are tender and cooked, season with salt if needed then serve.