Cuban Chicken and Plantain Stew

Name: Cuban Chicken and Plantain Stew Recipe
Yield: 6
Ingredients: 1 tbsp olive oil; 5 small skinned boned chicken breasts cut into bite-size pieces; 1 cup chopped onion; 1 cup chopped green bell pepper; 1 1/2 cups diced tomato; 1 cup dry sherry; 1 1/2 tsp paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 2 garlic cloves minced; 1 14 1/4 oz can low-salt chicken broth; 2 cups sliced plantains; 2 tbsp chopped fresh parsley

Number of Servings: 6

Ingredients

1 tbsp olive oil5 small skinned boned chicken breasts, cut into bite-size pieces1 cup chopped onion1 cup chopped green bell pepper1 1/2 cups diced tomato1 cup dry sherry1 1/2 tsp paprika1 tsp ground cumin1 tsp dried oregano1/4 tsp salt1/4 tsp black pepper2 garlic cloves, minced1 14 1/4 oz can low-salt chicken broth2 cups sliced plantains2 tbsp chopped fresh parsley

Directions

Heat oil, add chicken, onion, bell pepper and saute. Add tomato, sherry, paprika, cumin, oregano, salt, pepper, garlic cloves and broth. Simmer for 15 minutes. Stir in plantains, cook 10 minutes or until tender.

Number of Servings: 6

Recipe submitted by SparkPeople user ITEACH91.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 360.5
Total Fat: 5.5 g
Cholesterol: 114.5 mg
Sodium: 590.3 mg
Total Carbs: 23.4 g
Dietary Fiber: 2.2 g
Protein: 48.5 g

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