If you’re looking for a truly unique and flavor-packed recipe to add to your collection, look no further than Pollo, Quimbobó y Platano. This dish originates from Cuba, but has made its way into the hearts (and stomachs) of food lovers worldwide.
What sets this dish apart is its inspired combination of ingredients. Succulent chicken gets a boost of flavor from aromatic spices like cumin, crushed red pepper flakes and garlic cloves. But the real star of the show is the okra stew cooked with chopped tomatoes and tomato paste for just the right amount of sweetness. And it’s all served over delicious, fried slices of plantain.
This dish is perfect for anyone who wants to try something new and exciting in the kitchen. Whether you’re cooking for a crowd or just looking for a flavorful and comforting meal, this recipe won’t disappoint. So roll up your sleeves, grab your apron and let’s get cooking!
Why You’ll Love This Recipe
If you’re looking for a delicious and unique recipe to impress your guests, then look no further because Pollo, Quimbobó Y Platano (Chicken, Okra, and Plantain) is the perfect choice. This mouthwatering meal from Cuba and Puerto Rico combines juicy chicken with wholesome vegetables and fruits to create a true culinary masterpiece that will have your taste buds singing.
One of the reasons why you’ll love this recipe is its versatility. Whether you’re hosting a formal dinner party or just having friends over for a casual get-together, this dish can be tailored to suit any occasion. The savory flavors of the chicken and okra stew pair beautifully with the sweet and slightly caramelized plantains, making it a feast for both your taste buds and your eyes.
Not only is this dish visually stunning, but it’s also incredibly easy to prepare. With the included ingredient list and step-by-step instructions, even novice cooks can whip up this delectable meal in no time. Plus, if you’re short on time or energy, some ingredients can be substituted or omitted without sacrificing flavor.
Finally, the aroma that wafts from your kitchen while cooking Pollo, Quimbobó Y Platano is nothing short of heavenly. Many aromatic ingredients such as garlic cloves, cumin, red bell pepper infuse this dish with alluring scents that will make your neighbors envious. So don’t be surprised if you start receiving dinner party invitations after serving this delicious meal to your guests!
In conclusion, there are countless reasons why you’ll fall in love with Pollo, Quimbobó Y Platano. From its versatility to its ease of preparation and unforgettable taste, this meal deserves a regular spot on your dinner menu.
Here is a list of ingredients you’ll need to prepare the Pollo, Quimbobó Y Platano (Chicken, Okra and Plantain) recipe:
- 1 whole chicken or 8 pieces (chicken legs, chicken breasts)
- 1 tbsp cumin
- 1 tbsp crushed red pepper flakes
- 1 tbsp salt
- 1 lemon, juiced
- 2 cups okra, chopped
- ½ cup raisins
- 1 can of tomato sauce (8 oz)
- 1 can of tomato paste (6 oz)
- 1 can of chopped tomatoes (14.5 oz)
- 2 green plantains, peeled and cut into 1-inch balls
- Water as needed to thin stew
- 2 cups low sodium chicken broth
- 4 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green pepper, diced
- 2 onions, finely chopped
- Yellow or green plantain sliced lengthwise or in rounds
- Extra-virgin olive oil
This list covers the main ingredients for this delicious recipe. However, be sure to check the complete recipe and double check that you have all necessary ingredients at hand before starting to cook.
The Recipe How-To
Now that you’ve got all of the ingredients sorted, let me walk you through the steps to make this Pollo, Quimbobó Y Platano recipe.
Step 1: Marinate the Chicken
In a large bowl, mix together 1 tablespoon of sugar, 2 tablespoons of lemon juice, 1 teaspoon of cumin, 1/4 teaspoon of crushed red pepper flakes, and 2 teaspoons of salt. Add in your chicken, making sure it’s well coated with the marinade. Cover and refrigerate for at least an hour – even overnight if possible, to allow the flavors to meld together.
Step 2: Sauté the Vegetables
Heat 3 tablespoons of extra virgin olive oil over medium heat in a heavy pot or Dutch oven. Once heated, stir in 2 cups of sliced onion and sauté for about 5 minutes until they become translucent. Throw in 6 minced garlic cloves and continue to sauté for another minute until fragrant. Add in sliced red bell pepper and green pepper to cook for another few minutes until they are tender.
Step 3: Cook the Chicken
Remove the chicken from the marinade, scraping off any excess as you do so. Add the chicken into the pot with the vegetables and cook until they’re browned on all sides.
Step 4: Make Your Sauce
Add a can each of chopped tomatoes and tomato paste along with tomato sauce and low-sodium chicken broth until everything is well mixed. Finally add okra stew , raisins, and thinly sliced green plantains to add some sweetness.
Step 5: Simmer and Serve
Bring everything to a boil, then reduce heat to its lowest setting and let everything simmer at least an hour or two to build flavor. Remember to keep stirring occasionally so that nothing sticks to the bottom of your pan! Once done, let it cool down for a few minutes before serving with a side of fluffy white rice.
This recipe serves enough for about eight people–it’s perfect for a big gathering!
Enjoy cooking up a storm with this delicious recipe!
Substitutions and Variations
One of the best things about cooking is that there’s always room for experimentation and personalization. Here are some substitutions and variations for this Pollo, Quimbobó Y Platano Recipe:
– Chicken: Whole chickens, chicken legs, or chicken breasts can be used in place of chicken thighs.
– Okra: If you’re not a fan of okra, green beans or eggplant would work as substitutes.
– Plantains: If you can’t find plantains, green bananas can be used as alternatives. Fried plantains make a great side dish or crispy topping.
– Raisins: Dried cranberries or cherries could be used as substitutes for raisins.
– Tomato Sauce and Chopped Tomatoes: In place of canned tomato sauce and chopped tomatoes, fresh tomatoes can be used. Roasting them before blending them with 1 cup of water will add an extra dimension of flavor.
– Low Sodium Chicken Broth: For vegetarians, vegetable broth makes a good substitute.
– Garlic Cloves: Garlic powder or garlic paste can be used instead of fresh garlic cloves.
– Red Bell Pepper and Green Pepper: When bell peppers are unavailable, yellow and orange bell peppers make delightful substitutes.
– Quimbombo con pollo: In Cuba, quimbombo con pollo is often made using pork instead of chicken to create “quimbombo con carne de puerco.”
These variations will give you different experiences than the traditional recipe and are worth trying out. However, I suggest sticking to the original recipe for your first try so that you truly experience the mouthwatering flavors that come together seamlessly in this unique dish.
Serving and Pairing
Pollo, Quimbobó Y Platano (Chicken, Okra and Plantain) is a dish that blends different flavors and textures to create a unique culinary experience. The combination of tender chicken, slime-free okra, and sweet plantains creates a satisfying and comforting meal that everyone will enjoy.
To serve this dish, I recommend pairing it with white rice, black beans, or a salad. The mildness of the rice and beans is a perfect accompaniment for the bold flavors of the dish. For a more nutritious option, I suggest serving this dish with roasted vegetables such as carrots or broccoli. The sweetness of the plantains pairs especially well with the slightly bitter taste of the broccoli.
This dish is also great for parties because it can be easily scaled up to feed a large group. You can prepare Pollo, Quimbobó Y Platano in advance and keep it warm in a slow cooker or on the stove until your guests arrive. Serve it family-style in a large bowl or platter so that everyone can help themselves.
Another excellent way to serve this dish is by making smaller portions into appetizers by turning them into mini casserole dishes. Line small ramekins with thinly sliced plantains and fill them with chicken and okra mixture. Bake them in the oven until they are bubbly hot and have formed a crispy crust on top. It’s a delightful bite-sized version of the traditional dish that your guests will love.
Overall, Pollo, Quimbobó Y Platano is an authentic recipe that brings together distinctive flavors that can be paired with various sides of your choice. Whether served family-style or as miniature casseroles, this dish is sure to impress your guests while leaving them feeling satisfied and happy.
Make-Ahead, Storing and Reheating
If you’re planning on serving Pollo, Quimbobó Y Platano for a party, it is great to know that you can make this dish ahead of time! It’s also relatively easy to store and reheat, so leftovers won’t go waste.
To make-ahead, prepare the recipe as instructed until step 7 where you add the plantain rounds. Turn off the heat and let the stew cool completely. Once the Stew has cooled down to room temperature, ladle it into an airtight container and store in the fridge for up to three days or freezer for up to two months. To reheat, warm the stew in a saucepan over low heat until heated through or microwave for 2-3 minutes, stirring occasionally.
Storing cooked Pollo, Quimbobó Y Platano is relatively simple if you know how to do it right. It must be stored in an airtight container and placed in the fridge at 40°F(4°C) or below. You can keep it there for a maximum of three days before discarding it.
When reheating leftovers, ensure that you heat them up thoroughly to kill any bacteria which may have grown during storage. Reheating should be done within two hours of taking the stew out of the fridge or freezer; otherwise, harmful bacteria may grow and cause illness.
Pollo, Quimbobó Y Platano is perfect for large parties or gatherings because you can easily make this dish ahead of time and then reheat it when it’s time to serve. Your guests will enjoy a meal that tastes like it was just freshly prepared. So give this recipe a try and wow your guests with its amazing taste!
Tips for Perfect Results
One of the most important things when making Pollo, Quimbobó Y Platano, aka Chicken, Okra, and Plantain stew, is to ensure a perfect balance of flavors. As with any recipe, there are tricks that can make all the difference and tips for getting the best results. Here are some tips that will help you get the perfect texture and flavor for each of the ingredients in this recipe:
Firstly, if you want to achieve a great flavor in your Pollo Quimbobó y Platano stew, the key is in the seasoning. Consider marinating your chicken overnight to allow for maximum flavor absorption. This dish pairs perfectly with a marinade made with basics like cumin, crushed red pepper flakes, salt, sugar and lemon. The marinade not only imparts great flavor but also pre-tenders the chicken breast or whole chickens.
Secondly, while okra may not be everyone’s favorite vegetable due to its slimy texture when cooked, it can actually be cooked in a way that eliminates its sliminess. Before cooking it with other ingredients such as tomatoes and onions in your quimbobó (okra stew), try soaking it in vinegar or lime juice before cooking it. This method helps reduce the sliminess for a smoother consistency.
Thirdly, when using plantains in your dish ensure they are ripe without any discoloration or mushiness. A green plantain won’t work great; it’ll taste bland and remain hard to chew even after cooking thoroughly. A sweet yellow plantain should be used if possible as these have more ripeness in them which makes it better for cooking In this dish as well as others like fufú de plátano.
Lastly, this dish becomes much better over time making it perfect for make-ahead meals. Prepare at least one day before serving—serving Pollo Quimbobó y Platano after stewing for an extra day develops more complexity in flavors allowing you to indulge in its divine flavors right away! Plus leftovers of this meal every once in a while like stew pork plantain or plantain dumplings sopa will usually taste even better than the first time served as reheating them helps deepen flavors further creating an even richer taste experience.
With these tips under your belt you’re sure to be able to create the tastiest Pollo Quimbobó y Platano ever!
In conclusion, this Pollo, Quimbobó Y Platano (Chicken, Okra and Plantain) recipe is the perfect dish to impress guests at your next dinner party. With its unique blend of flavors and textures, it’s sure to be a crowd-pleaser.
Not only is this dish delicious, but it’s also versatile. You can easily substitute ingredients or make variations to suit your taste preferences. Plus, it’s perfect for making ahead and reheating for a stress-free meal prep option.
So why not try something new and add this Cuban-inspired recipe to your cooking repertoire? With a little bit of practice and attention to detail, you’ll be able to whip up a perfectly marinated chicken with Okra stew and plantains in no time. Trust me when I say this is one recipe you won’t regret trying.
Pollo, Quimbobó Y Platano (Chicken, Okra and Plantain) Recipe
- extra virgin olive oil, for sauteing
- 3 chopped onions
- 1 chopped green pepper
- 1 chopped red bell pepper
- 8 mashed garlic cloves
- 1 1/2 cups water or 1 1/2 cups low sodium chicken broth
- 2 extremely ripe plantains (black peels, mushy inside)
- 3 chopped tomatoes
- 2 tablespoons tomato paste
- 8 ounces tomato sauce
- 8 chopped pimento-stuffed green olives
- 1/4 cup raisins (optional)
- 2 teaspoons olive juice (liquid that olives are packed in)
- 1 cup chopped okra
- 1 8 pieces of bone-in chicken breasts or 8 chicken legs, & thighs
- 1 teaspoon salt, to taste
- crushed red pepper flakes, to taste
- 1/4 teaspoon cumin
- 1 whole lemon, for seasoning
- 1 pinch sugar (to cut the acidity)
- Marinate chicken overnight with juice of one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt.
- When ready to cook, pat dry.
- In a large pot, add olive oil.
- Brown chicken on all sides.
- Remove chicken and put aside.
- Add a little more oil to pot.
- Sauté onions and bell peppers till soft.
- Add okra and stir-fry a few minutes.
- Add rest of garlic and sauté 30 seconds.
- Add rest of ingredients and saute one minute.
- Add water or chicken broth.
- Turn heat up high till liquid boils.
- Add chicken.
- Lower heat.
- Cover and simmer on very low for 1 hour.
- Serve with white fluffy rice and salad of tomatoes and lettuce.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!