Pollo, Quimbobó Y Platano (chicken, Okra And Plantain)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• extra virgin olive oil, for sauteing
• 3 chopped onions
• 1 chopped green pepper
• 1 chopped red bell pepper
• 8 mashed garlic cloves
• 1 1/2 cups water or 1 1/2 cups low sodium chicken broth
• 2 extremely ripe plantains (black peels, mushy inside)
• 3 chopped tomatoes
• 2 tablespoons tomato paste
• 8 ounces tomato sauce
• 8 chopped pimento-stuffed green olives
• 1/4 cup raisins (optional)
• 2 teaspoons olive juice (liquid that olives are packed in)
• 1 cup chopped okra
• 1 whole chickens, cut into 8 pieces or 8 pieces of bone-in chicken breasts or 8 chicken legs, & thighs
• 1 teaspoon salt, to taste
• crushed red pepper flakes, to taste
• 1/4 teaspoon cumin
• 1 whole lemon, for seasoning
• 1 pinch sugar (to cut the acidity)

Recipe

• 1 marinate chicken overnight with juice of one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt.
• 2 when ready to cook, pat dry.
• 3 in a large pot, add olive oil.
• 4 brown chicken on all sides.
• 5 remove chicken and put aside.
• 6 add a little more oil to pot.
• 7 sauté onions and bell peppers till soft.
• 8 add okra and stir-fry a few minutes.
• 9 add rest of garlic and sauté 30 seconds.
• 10 add rest of ingredients and saute one minute.
• 11 add water or chicken broth.
• 12 turn heat up high till liquid boils.
• 13 add chicken.
• 14 lower heat.
• 15 cover and simmer on very low for 1 hour.
• 16 serve with fluffy rice and salad of tomatoes and lettuce.