Pollo Quimbob Y Platano Chicken Okra And Plantain Recipes

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PASTELON DE PLATANO MADURO (DOMINICAN-STYLE YELLOW PLANTAIN PIE)



Pastelon de Platano Maduro (Dominican-Style Yellow Plantain Pie) image

This is a typical dish from the Dominican Republic. It can be used as the main dish, with a salad on the side. You can also have it as a side. It's a healthy and delicious meal. It's an easy to make recipe. Enjoy it!

Provided by Mirelly

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 6

Number Of Ingredients 13

cooking spray
10 plantains, peeled and broken into chunks
½ teaspoon salt
½ cup milk
¼ cup butter
1 tablespoon canola oil
1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
½ cup tomato sauce
1 teaspoon crushed garlic
½ cube chicken bouillon
½ pound shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
  • Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
  • Mash plantains, milk, and butter together in the pot until smooth.
  • Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
  • Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
  • Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

Nutrition Facts : Calories 782.9 calories, Carbohydrate 100.6 g, Cholesterol 107.1 mg, Fat 35.1 g, Fiber 7.8 g, Protein 26.8 g, SaturatedFat 18 g, Sodium 739.2 mg, Sugar 48 g

POLLO, QUIMBOBó Y PLATANO (CHICKEN, OKRA AND PLANTAIN)



Pollo, Quimbobó Y Platano (Chicken, Okra and Plantain) image

Another Cuban favorite. Marinate chicken overnight. We serve this meal every once in awhile. I like okra and served this way it is delicious! Cook it until it is the consistency you like.

Provided by Manami

Categories     Chicken Breast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

extra virgin olive oil, for sauteing
3 chopped onions
1 chopped green pepper
1 chopped red bell pepper
8 mashed garlic cloves
1 1/2 cups water or 1 1/2 cups low sodium chicken broth
2 extremely ripe plantains (black peels, mushy inside)
3 chopped tomatoes
2 tablespoons tomato paste
8 ounces tomato sauce
8 chopped pimento-stuffed green olives
1/4 cup raisins (optional)
2 teaspoons olive juice (liquid that olives are packed in)
1 cup chopped okra
8 pieces of bone-in chicken breasts or 8 chicken legs, & thighs
1 teaspoon salt, to taste
crushed red pepper flakes, to taste
1/4 teaspoon cumin
1 whole lemon, for seasoning
1 pinch sugar (to cut the acidity)

Steps:

  • Marinate chicken overnight with juice of one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt.
  • When ready to cook, pat dry.
  • In a large pot, add olive oil.
  • Brown chicken on all sides.
  • Remove chicken and put aside.
  • Add a little more oil to pot.
  • Sauté onions and bell peppers till soft.
  • Add okra and stir-fry a few minutes.
  • Add rest of garlic and sauté 30 seconds.
  • Add rest of ingredients and saute one minute.
  • Add water or chicken broth.
  • Turn heat up high till liquid boils.
  • Add chicken.
  • Lower heat.
  • Cover and simmer on very low for 1 hour.
  • Serve with white fluffy rice and salad of tomatoes and lettuce.

Nutrition Facts : Calories 471.5, Fat 27, SaturatedFat 7.7, Cholesterol 121.9, Sodium 594.7, Carbohydrate 28.1, Fiber 4.4, Sugar 12.6, Protein 31.4

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