Chicken Stew With Sweet Plantains
Updated Feb. 27, 2024
- Total Time
- 1½ hours, plus at least 2 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds chicken parts, skin on
- 2teaspoons ground cumin
- 1teaspoon chile powder
- 4teaspoons kosher salt, more as needed
- 3teaspoons dried oregano
- 1teaspoon black pepper
- 1teaspoon finely grated orange zest plus the juice of 2 oranges (about ⅔ cup)
- 1teaspoon finely grated lime zest plus the juice of ½ lime, more as needed
- 3tablespoons extra-virgin olive oil, more as needed
- 2large sweet, very ripe plantains (they should be black and yellow), peeled and sliced into ½-inch rounds
- 1large onion, diced
- 1red bell pepper, diced
- 3garlic cloves, finely chopped
- 128-ounce can chopped tomatoes
- ½cup sliced pitted green olives
- Chopped cilantro, for serving
Nutritional analysis per serving (6 servings)
741 calories; 47 grams fat; 11 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 21 grams sugars; 41 grams protein; 1225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, ½ teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
- Step 2
Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
- Step 3
Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
- Step 4
Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
- Step 5
Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and ½ teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.
Private Notes
Comments
This was terrific. I made a few changes that make it easier: I used a pound and a half of skinless boneless chicken breasts; I put the rub on and only waited 30 minutes, not 2 hours; I baked the plaintains rather than fried them; and I sliced the chicken before I put it back in the pot. And I served it over jasmine rice. My 12 and 13-yr-olds loved it, as did I.
This could use a flavor boost. The sauce was a bit thin for my taste. I think I will try it without the additional water in step 5 next time and use a half cup of chicken stock instead.
It's an amazing chicken dish to make and share for dinner! I really appreciated the combination of sweet and savory. One thing to be careful is that the plantains may stick to the bottom while the chicken is fully cooking, so I would try to position the chicken to the bottom of the pan.
This is INSANELY delicious, no exaggeration. Tweaks: used 6 skinless drumsticks, scored to the bone with overnight dry rub; added 1 packet Goya seasoning, and 1 cup chicken broth; needed more avocado oil to sauté chicken and plantains as the chicken skin was removed; added 1/4 cup Latin cooking wine, and 1 tablespoon drained capers; grated two oranges and one lime, and juiced them all; simmered 1 hour until thickened, then added 1 of the plantains 15 minutes before the end so they weren’t broken down or soggy. One of the best NYT recipes, a great base recipe that will be forgiving given the balance between sweet, sour and briny.
This was amazing!! approved by my Puerto Rican husband. I’m adding it to my favorites. Can’t wait to make it again.
Making this (with a few Puerto Rican adaptations: sazon, sofrito, alcaparrado) and arroz con gandules to make our own Benito bowls for tonight's Benito Bowl!