Pollo Quimbob Y Platano Chicken Okra and Plantain
Discover the rich and vibrant flavors of Pollo Quimbob y Platano, a hearty dish that combines tender chicken thighs, fresh okra, and sweet plantains in a savory tomato-based sauce. Infused with aromatic spices like cumin, paprika, and ginger, this one-pot meal is a perfect balance of earthy, tangy, and subtly sweet notes. The chicken is seared to golden perfection before simmering in a flavorful broth with roma tomatoes and a touch of lime, while the okra and plantains add unique textures that elevate the dish. Ready in just an hour, this comforting recipe is ideal for weeknight dinners or special occasions, and pairs beautifully with fluffy white rice or warm flatbread. Taste the warmth of a dish that's as satisfying as it is simple to make!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 tablespoon fresh ginger
- 4 medium roma tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 2 cups okra
- 2 large ripe plantains
- 2 tablespoons cilantro
- 2 teaspoons lime juice
Instructions
1. Season the chicken thighs with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of ground cumin. Let sit for 10 minutes while prepping other ingredients.
2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
3. Dice the onion and mince the garlic and ginger. Add the remaining tablespoon of olive oil to the same skillet. Sauté the onion for 3-4 minutes until softened, then add the garlic and ginger. Cook for another 1-2 minutes until fragrant.
4. Chop the tomatoes and add them to the skillet along with the tomato paste. Stir and cook for 5 minutes until the mixture thickens and deepens in color.
5. Pour in the chicken stock and stir to combine. Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover and simmer over medium heat for 20 minutes.
6. While the chicken simmers, wash the okra and trim the ends. Peel the plantains and slice them into 1-inch thick rounds.
7. After 20 minutes, add the okra to the skillet, nestling it into the sauce. Layer the plantain slices on top. Cover and cook for an additional 10-15 minutes until the plantains are tender and the okra is cooked through.
8. Taste the sauce and adjust seasoning with the remaining 1 teaspoon of salt or to preference. Garnish with chopped cilantro and a squeeze of lime juice before serving.
9. Serve hot with white rice or flatbread to enjoy this comforting and flavorful meal.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 6200 mg | 270% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 99.0 g | ||
| Protein | 280.0 g | 560% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 571 mg | 44% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 7063 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
