Pollo Quimbobó Y Platano Chicken Okra And Plantain Food

POLLO, QUIMBOBó Y PLATANO (CHICKEN, OKRA AND PLANTAIN)

Steps:

• Marinate chicken overnight with juice of one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt.
• When ready to cook, pat dry.
• In a large pot, add olive oil.
• Brown chicken on all sides.
• Remove chicken and put aside.
• Add a little more oil to pot.
• Sauté onions and bell peppers till soft.
• Add okra and stir-fry a few minutes.
• Add rest of garlic and sauté 30 seconds.
• Add rest of ingredients and saute one minute.
• Add water or chicken broth.
• Turn heat up high till liquid boils.
• Add chicken.
• Lower heat.
• Cover and simmer on very low for 1 hour.
• Serve with white fluffy rice and salad of tomatoes and lettuce.

MASHED PLANTAIN

Steps:

• Peel the plantains and cook them in salted water until they become soft inside.
• Leave for a few minutes in a colander to lose excess water.
• Mash while still hot and mix in the cream, butter, cream cheese, parsley and a pinch of salt.
• If it has to be reheated, do it in a double boiler.

BELIZEAN FU-FU (MASHED PLANTAIN)

Steps:

• Plantains are ripe when the skin turns black and they are soft to the touch. Peel the plantain and cut in half. (I've found it easiest to peel by scoring the skin with a knife in several spots before attempting to peel).
• Put plantain in a pot covered with water and boil until soft (I have no idea on the time, will update the recipe after I try it).
• Drain water and mash in pot with a potato masher.
• Add butter and salt as to taste.