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
- Place 1 ½ tbsp of the oil into a large Dutch oven, skillet or frying pan (with a lid).
- Over a medium heat cook the plantain, garlic, chili flakes and cumin for about 3 minutes stirring frequently. Remove from the pan.
- 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.
- 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.
- Put the plantains, the onions, and capsicums back into the pan and add the chicken stock.
- Bring the mixture to a boil and then reduce heat to a simmer and cover with a lid.
- Simmer for 15 minutes then uncover and simmer for a further 10 minutes.
- 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.
