Cuban Chicken-And-Plantain Stew

• 1 tablespoon olive oil
• 3/4 pound skinned, boned chicken breast, cut into bite-size pieces
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 1/2 cups chopped plum tomato
• 1 cup dry sherry
• 1 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (14 1/4-ounce) can low-salt beef or chicken broth
• 2 cups sliced plantains (about 3/4 pound)
• 2 tablespoons chopped fresh parsley

1. Heat oil in a Dutch oven over medium-high heat. Add chicken, onion, and bell pepper; saute for 5 minutes, stirring frequently. Stir in tomato and next 8 ingredients (tomato through broth). Bring to a boil; reduce heat, and simmer 15 minutes. Stir in plantains; cook 10 minutes or until tender. Sprinkle with parsley.
2. Note: Beef broth is used to help deepen the flavor in this stew, but chicken broth is a fine substitute.
3. Look for firm plantains; overripe fruit will become mushy during cooking.

olive oil, chicken, onion, green bell pepper, tomato, sherry, paprika, ground cumin, oregano, salt, freshly ground black pepper, garlic, lowsalt beef, plantains, parsley

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