Chicken And Pork Stew With Plantains And Potatoes Food

CHICKEN STEW WITH SWEET PLANTAINS

Steps:

• Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
• 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.
• 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.
• 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.
• Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 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.

CHICKEN AND PLANTAIN STEW

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.

BRUNSWICK STEW WITH CHICKEN AND PORK

Steps:

• Combine potatoes and broth in a Dutch oven or stockpot. Bring to a boil, reduce heat and simmer 20 to 30 minutes.
• Add remaining ingredients. Cook 20 minutes.

DOMINICAN SANCOCHO STEW

Steps:

• The ultimate Dominican comfort food, Sancocho Stew is packed with a variety of juicy meats, hearty vegetables, and spices - heap a generous portion onto a big bowl of aromatic Jasmine White Rice and top with creamy avocado for a satisfying meal! Try this recipe the next time you're cooking for a crowd - it's sure to impress your dinner guests. Step 1
• Place chicken, ribs and sausage in three separate small bowls. In another bowl, whisk together 1 tbsp oil, lime juice, half of the garlic, cilantro, cumin, salt, pepper and oregano. Pour evenly over each bowl of chicken, ribs and sausage. Marinate for 30 minutes. Step 2
• Chop two of the plantains into 1/2-inch chunks. Using box grater or blade attachment on food processor, grate remaining plantain to make pulp. Set aside. Step 3
• Heat 1 tbsp of oil in large skillet or Dutch oven set over medium-high heat; cook chicken, stirring, for 6 to 8 minutes or until evenly browned. Transfer to saucepan. Repeat with remaining oil, ribs and sausage. Add onion, remaining garlic, jalapeño, adobo seasoning and sazon seasoning to skillet; cook for about 5 minutes or until onion is softened. Add corn; cook for 2 minutes. Step 4
• Add chicken broth to saucepan. Bring to boil; reduce heat to medium. Add chopped and grated plantains and squash. Simmer for about 1 hour or until vegetables are tender. Step 5
• Meanwhile, cook rice according to package directions. Serve with stew and lime wedges. Recipe Tip Top with sliced avocado and cilantro, if desired, and serve with hot sauce.

HOMESTYLE CHICKEN AND VEGETABLE CASSEROLE (NILAGA)

Steps:

• Place chicken and onion in a large casserole and pour in the water. Bring to a boil, then lower heat to medium and simmer for 20 minute.
• Add the potatoes and simmer for 5 minutes. Add the plantains and simmer until the chicken,potatoes and plantains are tender, about 10 more minutes.Season with fish sauce, salt, and pepper. Add the cabbage and cook until just tender, about 2 minutes.
• Serve soup hot with rice.

CHICKEN AND PORK STEW WITH PLANTAINS AND POTATOES

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.