Chicken And Plantain Stew - cooking recipe

Ingredients

1 lb chicken breast halve, boneless, skinless, trimmed and diced to 1/2 inch pieces
1 medium onion, diced
1 large fresh tomato, diced with juices (about 2 cups)
2 medium garlic cloves, chopped
1 teaspoon olive oil
2 plantains, firm, yellow, peeled and thinly sliced (about 2 cups)
1/2 cup dry white wine
1 teaspoon spanish paprika, sweet smoked
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup chicken broth, homemade (no-salt-added)
kosher salt, to taste

Preparation

Heat the oil in a large saucepan or medium Dutch oven over medium-high heat, swirling to coat the bottom of the pan or pot.
Add the chicken, onion and garlic; cook for about 7 minutes, stirring often, so the onion softens and the chicken loses its raw look.
Stir in the tomato, wine, paprika, cumin, oregano and broth; increase the heat to high and bring to a boil, then reduce the heat to medium-low, cover and cook for about 10 minutes. The chicken should be cooked through.
Add the plantain slices; cover and cook for 10 minutes or until the plantains are tender and fully cooked. Taste, and season with salt if needed.
Divide among individual bowls. Serve hot.