Chicken And Pork Stew With Plantains And Potatoes Recipes

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CHICKEN AND PORK STEW WITH PLANTAINS AND POTATOES



Chicken and Pork Stew with Plantains and Potatoes image

Provided by Sheila Jacobs

Categories     Soup/Stew     Chicken     Garlic     Onion     Pork     Potato     Tomato     Corn     Bell Pepper     Summer     Plantain     Cilantro     Simmer     Bon Appétit     Dominican Republic

Yield Makes 6 to 8 servings

Number Of Ingredients 17

3 green plantains
1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
1 tablespoon dried oregano
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1 1/2 pounds skinless boneless chicken thighs, cut into 11/2-inch cubes
1 1/2 pounds boneless pork spareribs or pork butt, cut into 11/2-inch cubes
2 cups low-salt chicken broth
1 15-ounce can diced tomatoes in juice
1 large onion, cut into 1/2-inch cubes
1 very large green pepper, cut into 1/2-inch pieces
3 tablespoons apple cider vinegar
1 pound red potatoes, scrubbed, cut into 1 1/2-inch cubes
2 ears of corn, cut into 1 1/2-inch-thick rounds
1/2 cup chopped fresh cilantro

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.

CHICKEN STEW WITH POTATOES AND RADISHES



Chicken Stew with Potatoes and Radishes image

This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.

Provided by Andy Baraghani

Categories     Stew     Chicken     Onion     Garlic     Paprika     Tomato     Stock     Potato     Lemon     Sour Cream     Radish     Dinner     Braise     Winter     Hungary     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

4 chicken legs (thigh and drumstick), patted dry
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 garlic cloves, thinly sliced
2 tablespoons (or more) Hungarian hot or sweet paprika
1 (28-ounce) can whole peeled tomatoes
3 cups (or more) homemade chicken stock or low-sodium chicken broth
1 1/2 pounds baby Yukon Gold potatoes
1/2 lemon
3/4 cup sour cream
6 radishes (about 1 bunch), trimmed, thinly sliced

Steps:

  • Season chicken thighs all over with salt. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8-10 minutes. Transfer chicken to a plate.
  • Cook onion in same pot, stirring often, until softened and edges are browned, 8-10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.
  • Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2". Bring to a simmer and cook until tomatoes are slightly thickened, 6-8 minutes. Add stock, potatoes, and chicken and return to a simmer.
  • Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75-90 minutes. Remove from heat; taste and add more salt or paprika if needed.
  • Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
  • Transfer stew to a platter and drizzle sour cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.

POTATO CHICKEN STEW



Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 45m

Yield 6

Number Of Ingredients 13

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

  • Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
  • Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

CHICKEN STEW WITH SWEET PLANTAINS



Chicken Stew With Sweet Plantains image

Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds chicken parts, skin on
2 teaspoons ground cumin
1 teaspoon chile powder
4 teaspoons kosher salt, more as needed
3 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon finely grated orange zest plus the juice of 2 oranges (about 2/3 cup)
1 teaspoon finely grated lime zest plus the juice of 1/2 lime, more as needed
3 tablespoons extra-virgin olive oil, more as needed
2 large sweet, very ripe plantains (they should be black and yellow), peeled and sliced into 1/2-inch rounds
1 large onion, diced
1 red bell pepper, diced
3 garlic cloves, finely chopped
1 28-ounce can chopped tomatoes
1/2 cup sliced pitted green olives
Chopped cilantro, for serving

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.

Nutrition Facts : @context http, Calories 705, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 47 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 12 grams, Sodium 1152 milligrams, Sugar 14 grams, TransFat 0 grams

UGANDAN PLANTAINS WITH CHICKEN STEW



Ugandan Plantains With Chicken Stew image

Make and share this Ugandan Plantains With Chicken Stew recipe from Food.com.

Provided by Elmotoo

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs plantains
water
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs frying chickens, jointed
4 tablespoons oil
1 large onion, sliced
2 large tomatoes, peeled and cut in wedges or 1 (15 ounce) can tomatoes, drained
2 potatoes, peeled and sliced
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water

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.

Nutrition Facts : Calories 830.6, Fat 44.1, SaturatedFat 11.2, Cholesterol 170.8, Sodium 756.9, Carbohydrate 65.5, Fiber 6.3, Sugar 25.9, Protein 46.6

BAKED CHICKEN AND PLANTAINS



Baked Chicken and Plantains image

from Forest Hills Foods in Grand Rapids, Michigan - http://www.foresthillsfoods.com/Recipes/RecipeFull.aspx?RecipeID=37988 - "cook" time includes marinating

Provided by ellie3763

Categories     Chicken Breast

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons mango chutney
1 teaspoon green peppercorn
1 teaspoon Dijon mustard
1/2 cup fresh orange juice
4 boneless skinless chicken breast halves
2 ripe plantains
1/2 papaya, sliced lengthwise
cilantro, sprigs

Steps:

  • Rinse chicken with cold water; pat dry with paper towels. Place chicken in a glass or stainless steel bowl.
  • In a blender or food processor, combine chutney, peppercorns, mustard, and orange juice. Process until smooth.
  • Pour chutney mixture over chicken, Let marinate 1 hour at room temperature.
  • Preheat oven to 425°F Grease a baking dish large enough to hold chicken in one layer.
  • Peel plantain; cut crosswise in 1/4-inch slices. Arrange plantains in greased dish, Arrange chicken over plantains, adding all of marinade.
  • Cover and bake about 25 minutes or until chicken is cooked through and plantains are tender.
  • Remove from oven; preheat broiler. Arrange papaya around chicken. Baste papaya and chicken with cooking juices. Broil until chicken is brown and papaya is warm, Divide among 4 plates. Garnish with cilantro sprigs and serve.

Nutrition Facts : Calories 268.6, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 95.7, Carbohydrate 35.6, Fiber 2.8, Sugar 18.3, Protein 28.9

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES



Russian Chicken Stew with Potatoes and Vegetables image

This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.

Provided by Natalie Titanov

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 46m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1 ¼ pounds skinless, boneless chicken breast, cubed
5 potatoes, peeled and cubed
1 carrot, sliced
1 onion, chopped
1 tablespoon tomato paste
salt and freshly ground black pepper
water to cover
1 bunch fresh parsley, chopped

Steps:

  • Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
  • Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g

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