Pollo, Quimbobó Y Platano (Chicken, Okra and Plantain)

Jun 07, 2023June 7, 20230 3
Pollo, Quimbobó Y Platano - A Traditional Cuban Dish
in Entree

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

extra virgin olive oil , for sauteing
3 chopped onions
1 chopped green pepper
1 chopped red bell pepper
8 mashed garlic cloves
1 1/2 cups water or 1 1/2 cups low sodium chicken broth
2 extremely ripe plantains ( black peels , mushy inside )
3 chopped tomatoes
2 tablespoons tomato paste
8 ounces tomato sauce
8 chopped pimento-stuffed green olives
1/4 cup raisins ( optional )
2 teaspoons olive juice ( liquid that olives are packed in )
1 cup chopped okra
1 8 pieces of bone-in chicken breasts or 8 chicken legs , & thighs
1 teaspoon salt , to taste
crushed red pepper flakes , to taste
1/4 teaspoon cumin
1 whole lemon , for seasoning
1 pinch sugar ( to cut the acidity )

Nutrision Information

Servings Per Recipe
8
Calories
400
Sugar
21g
Fat
15g
Pollo, Quimbobó Y Platano (Chicken, Okra and Plantain) is a traditional Cuban dish that has been enjoyed by generations of families. It is a hearty and flavorful meal that combines chicken with a variety of traditional Cuban ingredients such as okra, plantain, and green olives. This dish is typically served with rice, but it can also be enjoyed with crusty bread or as a main course on its own. The combination of sweet and savory flavors in this dish makes it a crowd-pleaser for any occasion, from family dinners to potluck parties.

Instructions

1.Heat the extra virgin olive oil in a large pot or dutch oven over medium heat.
2.Add the chopped onions, green pepper and red bell pepper and cook for a few minutes until soft.
3.Add the mashed garlic and cook for another minute, stirring constantly.
4.Pour in the water or low sodium chicken broth and stir well.
5.Peel the plantains and slice them into rounds, adding them to the pot.
6.Add the chopped tomatoes, tomato paste, and tomato sauce, stirring well to combine.
7.Add the chopped pimento-stuffed green olives, raisins (if using), olive juice, and okra, stirring well.
8.Season the chicken pieces with salt to taste, crushed red pepper flakes, cumin, and a pinch of sugar, and add them to the pot.
9.Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the chicken is done.
10.Squeeze the juice of one whole lemon over the top and serve hot with rice or crusty bread.

PROS

This dish is healthy since it contains a good balance of protein and vegetables.

It is a great source of vitamins and minerals.

It is a very flavorful and satisfying meal that can feed a crowd.

CONS

The dish is somewhat time-consuming to prepare.

Okra may not appeal to everyone, so it may take some getting used to.

The dish may be too spicy for some people.

HEALTH & BENEFITS

This dish is packed with essential nutrients, including protein, fiber, vitamins, and minerals.
The okra in this dish is especially beneficial, as it can help regulate blood sugar levels and promote healthy digestion.
The dish is low in fat, making it a healthy option for those watching their weight.

Print

Leave a Reply

Your email address will not be published.