Cuban Chicken and Plantain Stew

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

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.