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Dominican chicken stew, with plantain
My mother-in-law is Dominican and an incredible cook. She has taught me, her English daughter-in-law, how to make many of her signature dishes. There is nothing quite like a steaming plate of stew over rice, with a slice of fresh avocado on the side. This can be served with sweet fried plantains or platanos Maduro. Tostones (green fried plantain) go equally well.
This recipe does not need to be exact. Play with it, and learn what you prefer in terms of seasoning, and ingredients. Some people cannot tolerate the taste of cilantro/coriander. This can be omitted. I personally think it makes the meal but to each his own.
Recipe
1 lb +/- Chicken, cut into pieces. White meat can be used, or dark meat with bones or no bones, whichever you prefer.
One onion, very finely chopped.
One tablespoon crushed garlic, or more to taste.
Half finely chopped green pepper. Any color is acceptable, green is traditional.
Quarter cup finely chopped cilantro
One packet sazon seasoning
Up to one tablespoon of adobo seasoning (reduce the amount if sodium is an issue)
One chicken stock cube, or fresh homemade stock