Paradise Island Chicken

A taste of the Pacific Islands: something different to serve with rice and a fresh green salad.

Serves 4

Ingredients

3 tbsp vegetable oil

3 Dole Paradise Plantains peeled and cut into 1.5 cm pieces

1 large clove of garlic, finely chopped or minced

½ tsp chilli flakes

1 tsp cumin

½ cup sliced red onion

1 small red capsicum and 1 small yellow or green capsicum cut into 2cm pieces

2 boned and skinned chicken breasts or 4 - 5 boned and skinned chicken thighs cut into bite-sized pieces

200 ml chicken stock

180 g whole kernel corn

½ red chilli deseeded and cut into fine strips

salt and pepper to taste

Method

1. Place 1 ½ tbsp of the oil into a large Dutch oven, skillet or frying pan (with a lid).

2. Over a medium heat cook the plantain, garlic, chili flakes and cumin for about 3

minutes stirring frequently. Remove from the pan.

1. Add 1 tbsp more of the oil to the pan and cook the onion for 1 minute then add the capsicum and cook a further 2 minutes. Remove from the pan.

2. Add the remainder of the oil to the pan and cook the chicken pieces thoroughly

on all sides - about 5 minutes. Drain off any excess fat.

1. Put the plantains, the onions, and capsicums back into the pan and add the chicken stock.

2. Bring the mixture to a boil and then reduce heat to a simmer and cover with a lid.

3. Simmer for 15 minutes then uncover and simmer for a further 10 minutes.

4. Gently mix in the corn and the chilli strips and cook 1 minute more.

For a spicier dish, add 120 g of canned sliced and drained green chilies before covering the pan.