Chicken and Pork Stew with Plantains and Potatoes

Chicken and Pork Stew with Plantains and Potatoes

Info

Rating
Calories
894.0
Protein
43.0
Sodium
1013.0
Fat
56.0

Description

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic, write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country."

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

Directions

  1. 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.
  2. 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.

Tags

    Soup/Stew Chicken Garlic Onion Pork Potato Tomato Corn Bell Pepper Summer Plantain Cilantro Simmer Bon Appétit Dominican Republic
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