I was inspired to make chicken stew with sweet plantains after my friend served me some leftovers of this dish. The stew was very fragrant and the flavors were new to my palette. She had gotten the recipe from the New York Times and passed it on to me. I was somewhat intimidated at first because of all of the herbs.
My friend used chicken thighs for her stew, but I decided to cut up a whole 3 pound chicken. Instead of eight pieces, I cut the chicken into ten perfect pieces by cutting the two breasts in half. I coated the chicken pieces with the following and refrigerated it overnight:
The next day when I was ready to cook the stew, I heated up my Martha Stewart Dutch oven over medium-high heat. I added some olive oil and started cooking the chicken pieces until it was golden brown. I transferred the chicken into a bowl.
To the pot, I added the following in medium high heat:
Once I got it to a simmer, I covered the pot and lowered the heat to medium low for about thirty minutes. I mixed in a 1/2 cup of green pitted olives and the juice of half a lime, and topped it off with cilantro.
I served the stew over some hot white rice. It was amazing.