Mexican Green plantain & black beans stew

Plantain, chicken, beans, corn

Plantain, chicken, beans, corn

Green plantain & black beans stew.  Mains for 6.

Ingredients for the Marinade:

Marinated chicken

Marinated chicken

  • 50g diced onions
  • 2 stock cubes
  • 1 teaspoon Chilli flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 tablespoon olive oil or any vegetable oil
  • 4 tablespoon water
  • Salt

Rinse the chicken, make few deep scoring on the chicken pieces. Pour the marinade over the chicken, mix well and leave in the fridge overnight.

The stew ingredients:

  • 1kg marinated chicken

    Stew ingredients

    Stew ingredients

  • 3 green plantains
  • 2 big carrots
  • 200g black beans – soaked for 24hrs & Cooked for an hour if using dry beans
  • 2 corncobs – shave off the kernels as on the picture
  • 100g chopped tinned tomato
  • 1 teaspoons chilli flakes
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 red onion
  • 3 big garlic cloves

    Shaving the corn kernels

    Shaving the corn kernels

  • Halves of 1 green, orange and yellow sweet peppers
  • 1L vegetable stock
  • Corn oil

Prep: Don’t forget to soak the bean the day before and boil them for an hour before using in the stew.

Also marinate the chicken for few hours before using it.

Peel the plantain

Peel the plantain

Remove the skin of the plantain and cut as in the picture, cut in 2cm thick and slanted. Do the same for the carrots. Set aside.

Rinse the black beans now boiled. Rinse the corn kernel, set both aside.

Cut the red onion in big chunks or wedges, cut the sweet pepper in about the same size. Peel and crush the garlic, set aside.

Method: Use a big pot with a lid. Heat 4 tablespoons of corn oil (or any vegetable oil) fry the chicken pieces to seal in the flavours and obtain a brown crispy skin. 2 to 3 minutes on each side should do. Once all the pieces have been fried. Set aside and cover.

Browned chicken

Browned chicken

In the same pan, add the onion and brown. Then, add the plantain, carrots, beans, corn and half of the stock. Also add the chilli, ground cumin, ground coriander, crushed garlic and salt. Stir and cover to simmer for 30 minutes. Don’t forget to keep an eye on it so the liquid won’t dry out.

After 30 minutes, add the sweet peppers, tomato, the fried chicken pieces the rest of the stock and adjust the seasoning. Stir.

Add another 200ml of water if necessary as the contents of the pan should almost (not completely) covered with liquid to keep everything moist. Cover the pan and leave it to simmer for another 30 minutes…

From the time the plantain is added, the total cooking time should be 1hour and by adding the chicken half way, it means that the chicken won’t fall off the bones but will be very well cooked and as soft as the plantain.

That is it! Enjoy!

See you next week.




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