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CHICKEN AND PLANTAINS SOUP – November 26 – Greens and Plantains Month
This Cuban inspired dish is a great way to introduce your family to Plantains. Plantains are a great source of fiber and potassium. Unlike bananas, plantains need to be cooked.
- Prep Time: 5 minutes
- Cook Time: 35-50
- Total Time: 40-55
- Yield: 4 servings
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Cuban
Ingredients
- 1 pound boneless chicken thighs, skin removed, if necessary, and cut into 1/4 inch pieces.
- 1 tablespoon plus 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
Instructions
- In a skillet over medium heat add 1 tablespoon olive oil and chicken. Turn frequently until chicken is done then remove from heat.
- Meanwhile, in a large stockpot over medium heat add 1 tablespoon olive oil and onion. Cook until the onion is nearly translucent, about 5 minutes. Add the garlic and cook for another 1 minute.
- Add the onion mixture, vegetable stock, chicken stock, plantains, corn, salt, and pepper to the large pan. Bring to a boil and then reduce to medium heat for 30-45 minutes, until the plantains are tender.
- Add the chicken to the stockpot with the vegetables, serve.
Nutrition
- Serving Size: 1 cup
- Calories: 423
- Sugar: 19.7
- Sodium: 1012.8
- Fat: 15.7
- Saturated Fat: 3
- Carbohydrates: 46.5
- Fiber: 3.8
- Protein: 28.2
- Cholesterol: 110.1
Keywords: Chicken, Green Plantains, Greens and Plantains Month