Recipe: Chicken Stew

Ingredients

1 large hen, carved into pieces of chicken

1 onion, chopped

1 cup ripe tomatoes, peeled and chopped

2 Tbsp. butter

3 garlic cloves, minced

10 cups chicken stock

2 ears of corn, cut into chunks

2 green Harton variety plantains, cut into chunks

2 half-ripe Harton variety plantains, cut into chunks

2 cassava, peeled and cut into chunks

8 red potatoes, peeled

5 cilantro leaves

Dye (optional)

Salt, pepper and cumin, to taste

Preparation

Season the chicken 2 hours ahead of time with half the onion, tomato and cilantro. In a skillet over medium heat, melt the butter and saute the rest of the onion and tomato, along with garlic, for 5 minutes. Pour the chicken broth into a pot, add the onion and tomato sauce and cook. Add the chicken, ears of corn and green plantains. Cover and cook until the chicken meat begins to get tender (approximately 1 hour). Take out the corn, and add the half-ripe plantains, cassava, potatoes and seasonings to taste. Add more broth if necessary. Cover and continue to cook until everything is tender. Return the corn to the pot, check the seasoning and serve piping hot.

Bon appétit!