Prep 15 mins
Cook 30 mins
From the Washington Post: This clean-tasting stew is low in fat and calories. The plantains soften but hold their shape here, and they lend more potassium than bananas would. The chicken is easier to cut when it's either very cold or partially frozen. If you have time, pop it into the freezer for 15 minutes beforehand. Serve with your favorite flatbread crackers or over white rice.
- 1 lb chicken breast halve, boneless, skinless, trimmed and diced to 1/2 inch pieces
- 1 medium onion, diced
- 1 large fresh tomato, diced with juices (about 2 cups)
- 2 medium garlic cloves, chopped
- 1 teaspoon olive oil
- 2 plantains, firm, yellow, peeled and thinly sliced (about 2 cups)
- 1⁄2 cup dry white wine
- 1 teaspoon spanish paprika, sweet smoked
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup chicken broth, homemade (no-salt-added)
- kosher salt, to taste
- 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.