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Cuban Chicken with Okra &
Plantains - Pollo Con Quimbobó y Platanos
1 cup of chopped okra, fresh or defrosted
1 whole chicken cut into 8 pieces (about 3 pounds)
2 tbsp of adobe seasoning or a mixture of the following:
salt or MSG, black pepper, paprika, cumin, coriander
vegetable oil
1 large onion chopped
4 cloves of garlic minced
1 green bell pepper, chopped
1 ½ cups of water
2 medium ripe plantains
2 medium tomatoes coarsely chopped
2 tbsp of lime juice
Season chicken with adobe or the alternative. In a heavy
cast iron skillet brown the chicken pieces in hot oil on
all sides. Remove the chicken to a plate. In the remaining
oil, stir fry the onion, garlic and bell pepper for about
2 or 3 minutes.
Cut the okra in 1 inch size pieces. Cut away the tips and
caps if desired. Peel the plantain and cut into 1 inch
pieces.
Place the chicken in a deep stewing pot. Add the water and
all the other ingredients. Cover and simmer until the
chicken is very tender, about 15 minutes
Serve with white rice.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
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