Cuban Pollo con Quimbobó y Platanos

Cuban Pollo con Quimbobó y Platanos Recipe - Authentic Caribbean Cuisine

Region / culture: Cuba | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Cuban Pollo con Quimbobó y Platanos is a traditional Cuban dish that combines the flavors of chicken, okra, plantains, and a variety of seasonings. This hearty and flavorful dish is a staple in Cuban cuisine and is sure to satisfy your taste buds.

History

This recipe has been passed down through generations in Cuban households, with each family adding their own unique twist to the dish. The combination of chicken, okra, and plantains creates a delicious and comforting meal that is perfect for any occasion.

Ingredients

1 cup chopped fresh okra
1 whole chicken cut into 8 pieces
2 tbsp adobo seasoning
2 tsp vegetable oil
1 large white onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1.5 cup water
2 medium ripe plantains
2 medium tomatoes, coarsely chopped
2 tbsp lime juice

How to prepare

Season the chicken with adobo.
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 into 1-inch size pieces.
Cut away the tips and caps of the okra if desired.
Peel the plantain and cut it 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.

Variations

Add diced potatoes or carrots for additional vegetables in the stew.
Use chicken thighs or drumsticks instead of a whole chicken for a different flavor and texture.

Cooking Tips & Tricks

Make sure to season the chicken well before browning it in the skillet to enhance the flavor of the dish.

- Be sure to stir-fry the onion, garlic, and bell pepper until they are fragrant and translucent to build a flavorful base for the stew.

- Simmer the chicken until it is very tender to ensure that it is cooked through and the flavors have melded together.

Serving Suggestions

Serve the Cuban Pollo con Quimbobó y Platanos with a side of rice and black beans for a complete and traditional Cuban meal.

Cooking Techniques

Browning the chicken before simmering it in the stew helps to lock in the flavor and create a rich and savory dish.

Ingredient Substitutions

If you can't find okra, you can substitute with green beans or zucchini.

- If plantains are not available, you can use ripe bananas as a substitute.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving for a convenient meal option.

Presentation Ideas

Serve the Cuban Pollo con Quimbobó y Platanos in a large serving dish with a sprinkle of fresh cilantro on top for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a glass of red wine or a cold beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Okra: 7g of carbohydrates per cup

- Plantains: 31g of carbohydrates per medium plantain

- Tomatoes: 7g of carbohydrates per medium tomato

Fats

- Vegetable oil: 14g of fat per tablespoon

Proteins

- Chicken: 43g of protein per whole chicken

Vitamins and minerals

Okra: High in Vitamin C and Vitamin K

- Plantains: Good source of potassium and Vitamin A

- Tomatoes: Rich in Vitamin C and Vitamin K

Alergens

None listed

Summary

This dish is a good source of protein, vitamins, and minerals, making it a nutritious and satisfying meal option.

Summary

Cuban Pollo con Quimbobó y Platanos is a flavorful and comforting dish that is perfect for a family meal or special occasion. With a combination of chicken, okra, plantains, and a variety of seasonings, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I will always cherish. It was a warm summer day in Cuba, and I was visiting my dear friend Rosa in her quaint little village. As soon as I arrived, I was greeted by the enticing aroma of spices and herbs wafting from her kitchen.

Curious, I peeked inside and saw Rosa bustling about, her hands flying as she chopped vegetables and marinated the chicken. "What are you making, Rosa?" I asked, my mouth watering at the thought of tasting whatever delicious dish she was preparing.

Rosa smiled and replied, "I'm making Pollo con Quimbobó y Platanos, a traditional Cuban dish that my grandmother taught me how to make. Would you like to help me?"

I eagerly agreed, and Rosa handed me a knife and a cutting board. As she explained the steps of the recipe to me, I listened intently, eager to learn the secrets of this flavorful dish. She told me that the key to making Pollo con Quimbobó y Platanos was to marinate the chicken in a mixture of garlic, cumin, oregano, and lime juice for at least an hour before cooking it.

As we worked together in the kitchen, I watched in awe as Rosa effortlessly transformed simple ingredients into a mouth-watering meal. The chicken sizzled in the pan, the aroma of spices filling the air, while the quimbobó stewed in a tangy tomato sauce on the stove. And the plantains, oh the plantains! Rosa showed me how to slice them thinly and fry them until they were golden and crispy.

Finally, after hours of cooking and simmering, the dish was ready. Rosa plated the Pollo con Quimbobó y Platanos and garnished it with fresh cilantro and a squeeze of lime. We sat down at the table and dug in, savoring each bite of the savory chicken, the tangy quimbobó, and the sweet plantains.

As I tasted the dish, a wave of nostalgia washed over me. I remembered my own grandmother, who had passed down her recipes to me with love and care. I thought about all the times we had spent together in the kitchen, laughing and chatting as we cooked up delicious meals for our family.

I realized then that cooking wasn't just about following a recipe - it was about creating memories and traditions that would last a lifetime. And with each bite of Rosa's Pollo con Quimbobó y Platanos, I knew that I had discovered a new recipe that would become a cherished part of my own culinary repertoire.

Since that day in Cuba, I have made Pollo con Quimbobó y Platanos countless times for my family and friends. Each time I cook it, I am transported back to that sunny kitchen in Rosa's village, surrounded by the sights, sounds, and smells of Cuba.

And as I sit down to enjoy a meal of Pollo con Quimbobó y Platanos, I am filled with gratitude for the rich tapestry of recipes and memories that have shaped me into the cook I am today. Cooking isn't just about nourishing the body - it's about feeding the soul, and sharing love and joy with those we hold dear. And for that, I am forever grateful.