Best Ugandan Plantains With Chicken Stew Recipes

UGANDAN PLANTAINS WITH CHICKEN STEW

Ugandan Plantains With Chicken Stew image

Make and share this Ugandan Plantains With Chicken Stew recipe from Food.com.

Provided by Elmotoo

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs plantains
water
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs frying chickens, jointed
4 tablespoons oil
1 large onion, sliced
2 large tomatoes, peeled and cut in wedges or 1 (15 ounce) can tomatoes, drained
2 potatoes, peeled and sliced
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water

Steps:

Peel the plantains and place in a steamer or a saucepan with a rack in the bottom. Add water, leaving the bananas above the level of the water. Add salt and pepper. Bring contents to boiling point; reduce heat and steam bananas until soft.
Lift bananas from the liquid and mash well. Place in top of double saucepan over simmering water until ready to serve with Chicken stew.
To make Chicken stew:
Fry Chicken in hot oil in a heavy sauté pan until brown. Add onions, tomatoes, potatoes, salt, pepper and water. Cover tightly and simmer for about 1 hour, or until Chicken is tender.
Pour Chicken stew over plantains.

Nutrition Facts : Calories 830.6, Fat 44.1, SaturatedFat 11.2, Cholesterol 170.8, Sodium 756.9, Carbohydrate 65.5, Fiber 6.3, Sugar 25.9, Protein 46.6

CHICKEN AND PLANTAIN STEW

Chicken and Plantain Stew image

From the Washington Post: This clean-tasting stew is low in fat and calories. The plantains soften but hold their shape here, and they lend more potassium than bananas would. The chicken is easier to cut when it's either very cold or partially frozen. If you have time, pop it into the freezer for 15 minutes beforehand. Serve with your favorite flatbread crackers or over white rice.

Provided by Bolistoli

Categories Stew

Time 45m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb chicken breast halve, boneless, skinless, trimmed and diced to 1/2 inch pieces
1 medium onion, diced
1 large fresh tomato, diced with juices (about 2 cups)
2 medium garlic cloves, chopped
1 teaspoon olive oil
2 plantains, firm, yellow, peeled and thinly sliced (about 2 cups)
1/2 cup dry white wine
1 teaspoon spanish paprika, sweet smoked
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup chicken broth, homemade (no-salt-added)
kosher salt, to taste

Steps:

Heat the oil in a large saucepan or medium Dutch oven over medium-high heat, swirling to coat the bottom of the pan or pot.
Add the chicken, onion and garlic; cook for about 7 minutes, stirring often, so the onion softens and the chicken loses its raw look.
Stir in the tomato, wine, paprika, cumin, oregano and broth; increase the heat to high and bring to a boil, then reduce the heat to medium-low, cover and cook for about 10 minutes. The chicken should be cooked through.
Add the plantain slices; cover and cook for 10 minutes or until the plantains are tender and fully cooked. Taste, and season with salt if needed.
Divide among individual bowls. Serve hot.

Nutrition Facts : Calories 373.9, Fat 12.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 268.2, Carbohydrate 35.1, Fiber 3.5, Sugar 16.3, Protein 27.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #african #easy #stews #chicken #dietary #low-sodium #low-in-something #meat #4-hours-or-less