Cuban Chicken-and-Plantain Stew

Name: Cuban Chicken-and-Plantain Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 404 grams low-salt beef or chicken broth; 237 milliliters dry sherry; 2 Tbsps chopped fresh parsley; 2 garlic cloves, minced; 118 milliliters chopped green bell pepper; 1 teaspoon ground cumin; 1 Tbsp olive oil; 237 milliliters chopped onion; 1 teaspoon dried oregano; 2 teaspoons paprika; 340 grams cups sliced plantains (about; 355 milliliters chopped plum tomato; 0 teaspoons salt; 340 grams skinned, boned chicken breast, cut into bite-size pieces

Cuban Chicken-and-Plantain Stew is a gluten free, dairy free, and vegetarian soup. One serving contains 281 calories, 4g of protein, and 5g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Autumn. If you have pepper, salt, sherry, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add chicken, onion, and bell pepper; saut for 5 minutes, stirring frequently. Stir in tomato and next 8 ingredients (tomato through broth). Bring to a boil; reduce heat, and simmer 15 minutes. Stir in plantains; cook 10 minutes or until tender.

Ingredients you will need

Bell Pepper