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Braised Chicken with Coconut and Plantain

This deliciously rich chicken braise is an adaptation of Mariana Velásquez’s pollo guisado en coco y ají criollo from her book “Colombiana.” She explains that the dish is not a traditional Colombian guisado (stew), but the flavors are very much in keeping with the spirit and essence of the cuisine.
Cubanelle peppers, sometimes sold as Italian frying peppers, are yellowish green and sweet rather than spicy; charring them, along with a couple of shallots, adds subtle smoky nuances to the braise.
Be sure to use a ripe plantain, one that is heavily mottled with brown spots; if it is only lightly mottled, it will require a few more minutes of simmering to become tender. If the plantain is green or yellow, however, give it a few days to ripen before use.
Serve the stew with steamed white rice.
Servings: 6
Author: Milk Street

Ingredients

  • 3 cubanelle peppers stemmed, seeded and sliced crosswise into ½-inch pieces
  • 2 large shallots ends trimmed, halved lengthwise and peeled
  • 1 tablespoon coconut oil or neutral oil
  • 3 pounds bone-in skin-on chicken thighs trimmed
  • kosher salt
  • ground black pepper
  • 2 jalapeño chilies stemmed, seeded and sliced crosswise about ½ inch thick
  • 4 medium garlic cloves finely grated
  • 1 bunch cilantro stems finely chopped, leaves roughly chopped, reserved separately
  • 2 cups low-sodium chicken broth
  • 1 14-ounce can coconut milk
  • 1 large ripe plantain about 12 ounces; see headnote, peeled, quartered lengthwise and cut crosswise into ½-inch pieces
  • 3 tablespoons lime juice

Instructions

Broil the aromatics:

  • Heat the broiler with a rack about 6 inches from the element.
  • Distribute the cubanelle peppers and shallots in an even layer on a broiler-safe rimmed baking sheet (it’s fine if the shallot layers separate).
  • Broil until well charred, 8 to 10 minutes, rotating the baking sheet halfway.
  • Remove from the oven and set aside.

Brown the chicken:

  • In a large Dutch oven over medium-high, heat the oil until barely smoking.
  • Add the chicken skin side down and cook without disturbing until well browned on the bottoms, 8 to 10 minutes.
  • Off heat, transfer the pieces skin side up to a large plate, then remove and discard the skin.
  • Pour off and discard all but 2 tablespoons fat from the pot.

Braise the chicken:

  • Return the pot to medium and add the jalapeños, garlic, cilantro stems and the charred peppers and shallots.
  • Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  • Add the broth and bring to a boil over medium-high, scraping up any browned bits.
  • Return the chicken to the pot, nestling the pieces in the liquid, then add any accumulated juices.
  • Bring to a simmer, then cover, reduce to low and simmer, stirring occasionally, until a skewer inserted into the largest thigh meets no resistance, 35 to 40 minutes.

Cook the plantain:

  • Remove the chicken with a slotted spoon and set aside to cool.
  • Stir in the coconut milk and plantain.
  • Cook, uncovered and stirring occasionally, until a skewer inserted into a piece of plantain meets no resistance and the braising liquid is slightly thickened, about 10 minutes.
  • Remove the chicken meat from the bone and return the meat to the pot.

Finish and serve:

  • Off heat, stir in the lime juice and half of the cilantro leaves.
  • Taste and season with salt and black pepper.
  • Serve sprinkled with the remaining cilantro leaves.

Video

Notes