Chicken Stew With Sweet Plantains Recipe (2024)

This was terrific. I made a few changes that make it easier: I used a pound and a half of skinless boneless chicken breasts; I put the rub on and only waited 30 minutes, not 2 hours; I baked the plaintains rather than fried them; and I sliced the chicken before I put it back in the pot. And I served it over jasmine rice. My 12 and 13-yr-olds loved it, as did I.

This could use a flavor boost. The sauce was a bit thin for my taste. I think I will try it without the additional water in step 5 next time and use a half cup of chicken stock instead.

It's an amazing chicken dish to make and share for dinner! I really appreciated the combination of sweet and savory. One thing to be careful is that the plantains may stick to the bottom while the chicken is fully cooking, so I would try to position the chicken to the bottom of the pan.

Wow. This is dynamite now just as it was the first few times I tried it over the past year. Though not a fan of cilantro I opted for fresh parsley from the garden pleasant results. Stretching it over a few days (it only got better) I guess I can see how this may have seemed "a bit thin", but it's nothing a splash of dry white wine or chicken stock can't remedy in reheating.

I LOVE this stew! I do use skinless, boneless chicken out of preference and add a bit more orange and lime juice and zest. The plantains thicken it nicely and it freezes well too.

Okish. The combination of citruses plus tomatoes is very acidic and not easy to digest.

It is an incredibly good recipe! I made a little change by using the grated rinds of whole fruit, and throwing the remainder of the marinade into the pot for cooking. I also added more tomato and reduced the liquid. Finally, I doubled up on the plantains - everyone loves them so much that it was by dinner guest fiat.

My husband and I had an amazing sardine and plantain stew at the Burundi Cafe in Portland Maine. I would love to find a recipe for it. I might make this one and substitute ((I never imagined I would be "one of those people" who substitutes!) sardines for chicken.

Good, but needs some tweaks. After browning and crisping the skin perfectly, it was a shame to put the chicken in liquid. The chicken meat was good, but the skin was not appealing at all. Crispy chicken skin would have been a welcome addition to the dish. The fried plantains were also much better after being fried and before going into the "stew" liquid.

Wonderful and easy stew. I was a little short on time, so I cooked it in my instant pot on the pressure cook setting on high for 12 minutes. I also baked the plantains and only marinated the chicken for 30 minutes. Everything came out perfect. I will be making again.

I found this pleasant but not very interesting.

Didn't have any plantains on hand, so I used a combo of butternut squash and sweet potatoes, and it turned out really great! Want to add more vegetables next time, but am not sure as to which would go good if anyone has suggestions!

I added half the plantains halfway through cooking the chicken, then topped the rest of the plantains on the stew at the end so it stays crispy and creates some flavor separation so everything isn’t all mushy together. Added the bell peppers closer to the end as well so they don’t overcook and retain more nutrients.

I was surprised at how few notes this recipe has. It is such a winner. Been making it for years.

This was absolutely divine! I decided to go low and slow on the chicken (cooked for ~1 1/2 hrs). It was well worth the wait. Highly recommend.

I enjoyed this a lot! The plantains nicely thicken the stew, and the orange juice adds a nice and unexpected note. I served this over jasmine rice fluffed with orange zest and parsley. Next time I’ll hit it with MSG to accentuate the flavors and add another layer of salty sweetness. I also think that preserved lemon (or orange, if it exists??) would replace the olives beautifully.

Sooo good! It was a little sweet for me, maybe I did too much orange juice. Over rice would be perfect!

Fantastic recipe! Though tropical, it’s hearty enough for a cold-weather stew. I made this with my 3rd grader and it was a lot of fun. I subbed cubed skinless chicken breast (because of my diet), vegetable stock instead of water (for more flavor), and served with jasmine rice. Next time, will serve with pan de agua or cornbread as well. Don’t forget the olives and cilantro, makes a difference.

I also used chicken breast and cubed it before marinating and used smoked hot paprika instead of chile for extra taste and doubled the amount of cumin and garlic. The final taste was a bit sour— my plantains weren’t as ripe as they could have been— so I added a tblsp. of honey at the end. No point in using olive oil: the flavour is lost and olive oil smokes at a relatively low temperature. Canola is fine. Thanks for the suggestion to use chicken stock instead of water!

This was a pretty good meal. I added some cabbage that I had roasted yesterday and it added some nice depth of flavour. I also added stock in place of water and only 1/2 cup. I served it with rice and a healthy dose of cilantro.