CHICKEN AND PLANTAINS SOUP – November 26 – Greens and Plantains Month

Serves 4


  • 1 pound boneless chicken thighs
  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cups vegetable stock
  • 2 cups chicken stock
  • 2 green plantains, peeled and cut into 1-inch pieces
  • 1 can whole kernel corn, drained
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  1. done.
  2. In a skillet over medium heat add the olive oil and onion.  Cook until the onion is nearly translucent, about 5 minutes.  Add the garlic and cook for another 2 minutes.
  3. In a large stockpot add the onion mixture, vegetable stock, chicken stock, plantains, corn, salt, and pepper.  Bring to a boil and then reduce to medium heat for 30-45 minutes, until the plantains are tender.  
  4. When the chicken is done, add 2 cups of the chicken water to the stockpot with the vegetables.
  5. Remove the chicken and let cool until you can cut it into ½ inch pieces.  Add the chicken to the vegetables.  After the plantains are tender and the chicken has warmed again if needed, serve.

Tomorrow: November is National Pepper Month. Tomorrow’s recipe will have black pepper.

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