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. ---------------------------------------------------------------------------
Nutrition
Ingredients
