Best 2 Chicken Stew With Sweet Plantains Recipes

Embark on a culinary journey to the vibrant flavors of the Caribbean with our tantalizing Chicken Stew with Sweet Plantains recipe. This delectable dish seamlessly blends the savory richness of chicken with the sweet and caramelized notes of plantains, creating a harmonious balance of flavors that will delight your taste buds. Get ready to indulge in a symphony of textures, from the tender chicken to the velvety plantains, complemented by a vibrant medley of spices and aromatic herbs. Our carefully curated collection of recipes within this article offers variations to suit every palate, including a hearty Beef Stew with Sweet Plantains for meat lovers, a素食者-friendly Vegetable Stew with Sweet Plantains for plant-based enthusiasts, and an irresistibly creamy Coconut Chicken Stew with Sweet Plantains for those who crave a touch of tropical sweetness. Each recipe is meticulously crafted to guide you through the culinary process, ensuring a successful and flavorful outcome. So, gather your ingredients, ignite your culinary passion, and let's embark on a flavorful adventure with our Chicken Stew with Sweet Plantains extravaganza!

Here are our top 2 tried and tested recipes!

CHICKEN AND PLANTAIN STEW

Chicken and Plantain Stew image

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.

Provided by Bolistoli

Categories Stew

Time 45m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 373.9, Fat 12.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 268.2, Carbohydrate 35.1, Fiber 3.5, Sugar 16.3, Protein 27.1

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

Ingredients

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.

Tips:

Choose the right chicken: For a flavorful stew, use bone-in, skin-on chicken thighs or drumsticks. The bones and skin will add richness and flavor to the broth.
Brown the chicken before stewing: Browning the chicken in a hot skillet before adding it to the stew will give it a nice golden color and help to develop its flavor.
Use a flavorful cooking liquid: The cooking liquid is what will give your stew its flavor, so be sure to use something flavorful. A good option is a combination of chicken broth, white wine, and diced tomatoes.
Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to your stew. Some good options include carrots, celery, onions, potatoes, and green beans.
Season the stew well: Don't be afraid to season your stew generously with salt and pepper. You can also add other spices and herbs, such as garlic, thyme, rosemary, and bay leaves.
Simmer the stew for at least 30 minutes: This will give the flavors time to develop and the chicken time to become tender.
Serve the stew with rice, mashed potatoes, or crusty bread: This will help to soak up the delicious broth.

Conclusion:

Chicken stew with sweet plantains is a hearty, flavorful dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious chicken stew that your family and friends will love.