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Pollo Con Quimbobó y Platanos
(Chicken with Okra and Plantains recipe)
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.
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