Best Pollo Quimbobó Y Platano Chicken Okra And Plantain Recipes

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

Provided by Manami

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

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
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)

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.

Nutrition Facts : Calories 471.5, Fat 27, SaturatedFat 7.7, Cholesterol 121.9, Sodium 594.7, Carbohydrate 28.1, Fiber 4.4, Sugar 12.6, Protein 31.4

Mashed Plantain image

Provided by Mexi-Rosie

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 green plantains
2 ripe plantains (blackish peel)
1/2 cup dairy cream
3 tablespoons cream cheese
3 tablespoons butter
2 tablespoons finely chopped parsley
salt

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.

Nutrition Facts : Calories 261.2, Fat 12.6, SaturatedFat 7.8, Cholesterol 36.4, Sodium 75.8, Carbohydrate 39.1, Fiber 2.8, Sugar 18, Protein 2.7

Chicharrones De Pollo (chicken Dominican-republic Style) image

Provided by EdsGirlAngie

Time 4h40m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2 cup fresh lime juice (about 2 medium limes)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 1/4 lbs boneless chicken breasts, strips
1 cup flour
1 teaspoon sweet paprika
3/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
vegetable oil, about 1 to 1/2 cups (for frying)

Steps:

Combine marinade ingredients in a plastic zipper bag.
Add chicken strips and marinate in refrigerator for at least 3 hours.
Combine flour, paprika, pepper and salt in another zipper bag.
Transfer chicken strips to flour mixture, coating evenly.
Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
Cook remaining batches of strips, keeping others warm in a low-temp oven.

Nutrition Facts : Calories 756.9, Fat 27.1, SaturatedFat 7.7, Cholesterol 181.6, Sodium 1852.6, Carbohydrate 57.6, Fiber 2.7, Sugar 2.5, Protein 68.2