Cuban Chicken-and-Plantain Stew

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.3 ounce chicken broth canned
• 1 cup cooking sherry dry
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.5 cup bell pepper green chopped
• 1 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 1.5 teaspoons paprika 
• 0.8 pound plantains sliced
• 1.5 cups plum tomatoes chopped
• 0.3 teaspoon salt 
• 0.8 pound skinned cut into bite-size pieces

Equipment

• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add chicken, onion, and bell pepper; saut 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.
3. Sprinkle with parsley.
4. Note: Beef broth is used to help deepen the flavor in this stew, but chicken broth is a fine substitute.