Chicken And Plantain Stew

• 1 lb chicken breast halve, boneless, skinless, trimmed and diced to 1/2 inch pieces
• 1 medium onion, diced
• 1 large fresh tomato, diced with juices (about 2 cups)
• 2 medium garlic cloves, chopped
• 1 teaspoon olive oil
• 2 plantains, firm, yellow, peeled and thinly sliced (about 2 cups)
• 1/2 cup dry white wine
• 1 teaspoon spanish paprika, sweet smoked
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup chicken broth, homemade (no-salt-added)
• kosher salt, to taste

1. Heat the oil in a large saucepan or medium Dutch oven over medium-high heat, swirling to coat the bottom of the pan or pot.
2. Add the chicken, onion and garlic; cook for about 7 minutes, stirring often, so the onion softens and the chicken loses its raw look.
3. Stir in the tomato, wine, paprika, cumin, oregano and broth; increase the heat to high and bring to a boil, then reduce the heat to medium-low, cover and cook for about 10 minutes. The chicken should be cooked through.
4. Add the plantain slices; cover and cook for 10 minutes or until the plantains are tender and fully cooked. Taste, and season with salt if needed.
5. Divide among individual bowls. Serve hot.

chicken breast halve, onion, tomato, garlic, olive oil, plantains, white wine, spanish paprika, ground cumin, oregano, chicken broth, kosher salt

Taken from www.food.com/recipe/chicken-and-plantain-stew-497498 (may not work)