Chicken and Pork Stew with Plantains and Potatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/2 teaspoon ground allspice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 tablespoon dried oregano
- 1/2 cup chopped fresh cilantro
- 3 tablespoons apple cider vinegar
- 2 cups low-salt chicken broth
- 4 garlic cloves, crushed
- Carbohydrate 44 g(15%)
- Cholesterol 151 mg(50%)
- Fat 42 g(65%)
- Fiber 5 g(22%)
- Protein 32 g(65%)
- Saturated Fat 12 g(58%)
- Sodium 760 mg(32%)
- Calories 671
Preparation 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.
Preparation 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.
