Recipe by Manami
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.
Top Review by WizzyTheStick
Wow! Cuban food rocks. The flavours really came together well in this dish. The only thing I'd do differently is adjust the cooking time which was was too long. The vegetables were reduced to a mushy stew. Would have liked if they held their shape more for better visual appeal. Added this to our regular meal rotation.
- extra virgin olive oil, for sauteing
- 3 chopped onions
- 1 chopped green pepper
- 1 chopped red bell pepper
- 8 mashed garlic cloves
- 354.88 ml water or 354.88 ml low sodium chicken broth
- 2 extremely ripe plantains (black peels, mushy inside)
- 3 chopped tomatoes
- 29.58 ml tomato paste
- 226.79 g tomato sauce
- 8 chopped pimento-stuffed green olives
- 59.14 ml raisins (optional)
- 9.85 ml olive juice (liquid that olives are packed in)
- 236.59 ml chopped okra
- 1 whole chickens, cut into 8 pieces or 8 piece of bone-in chicken breasts or 8 chicken legs, & thighs
- 4.92 ml salt, to taste
- crushed red pepper flakes, to taste
- 1.23 ml cumin
- 1 whole lemon, for seasoning
- 0.25 ml sugar (to cut the acidity)
Directions See How It's Made
- 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.