Ingredients:
2 tablespoons vegetable oil
3 -4 lbs chicken pieces
1 large onions, chopped ( 1 cup)
1 large ripe plantains, cut in 3/4-inch pieces ( OR 2 large green-tipped bananas( add bananas after chicken has been removed from skillet)
2 garlic cloves, chopped
3 large tomatoes, peeled, seeded, coarsely chopped ( 3 cups)
1/2 cup chicken broth
2 tablespoons chopped fresh cilantro
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
Directions:
In large skillet, heat oil; brown chicken on all sides. Remove and set aside.
In same skillet saute onion, plantain and garlic until golden, about 3 minutes. Add tomatoes, broth, cilantro, cumin, salt and Tabasco sauce; mix well. Bring to a boil; simmer 3 minutes. Add chicken and baste with the tomato sauce.
Cover and simmer 25 minutes or until chicken and plantain are tender.
Remove chicken to serving platter. Spoon skillet ingredients over chicken.
Serve with rice, if desired.
Makes 4 servings.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.