Chicken And Plantain Stew Recipes

CHICKEN STEW WITH SWEET PLANTAINS

Steps:

• Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
• Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
• Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
• Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
• Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.

UGANDAN PLANTAINS WITH CHICKEN STEW

Steps:

• Peel the plantains and place in a steamer or a saucepan with a rack in the bottom. Add water, leaving the bananas above the level of the water. Add salt and pepper. Bring contents to boiling point; reduce heat and steam bananas until soft.
• Lift bananas from the liquid and mash well. Place in top of double saucepan over simmering water until ready to serve with Chicken stew.
• To make Chicken stew:
• Fry Chicken in hot oil in a heavy sauté pan until brown. Add onions, tomatoes, potatoes, salt, pepper and water. Cover tightly and simmer for about 1 hour, or until Chicken is tender.
• Pour Chicken stew over plantains.

CHICKEN AND PLANTAIN STEW

Steps:

• 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.

JERK CHICKEN WITH PLANTAINS

Steps:

• Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven.
• Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest.
• Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, chile and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the chile and stir in 1 tablespoon cilantro.
• Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side.

CHICKEN AND PORK STEW WITH PLANTAINS AND POTATOES

Steps:

• Trim off plantain ends and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave 1 minute at 50 percent power then pull off peel.
• Stir next six ingredients in large pot until paste forms. Mix in meats. Cook over high heat until meats are no longer pink outside, stirring often, about 10 minutes. Add plantains, broth, tomatoes with juice, onion, pepper, and vinegar. Bring to boil. Reduce heat to medium-low; cover and simmer 20 minutes. Add potatoes and corn to pot. Cover; simmer 40 minutes. Season with salt and pepper. Top with cilantro.