Scrumptious Gluten-Free Cuban Dinner: Chicken Fricassee with Garlic Mashed Plantains

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 ripe plantains
• 1 cup white rice
• 4 cloves garlic, minced
• 1 large onion, chopped
• 2 cups chicken broth
• 1 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Ground cumin, to taste
• Paprika, to taste
• Oregano, to taste
• Garlic powder, to taste

Instructions

1. Wash and peel the plantains. Slice them diagonally into 1/2 inch thick pieces and set aside.
2. In a large pot, heat olive oil over medium heat. Add onions and cook until they become translucent.
3. Stir in garlic and sauté for another minute.
4. Season chicken breasts with salt, pepper, cumin, paprika, oregano, and garlic powder to taste.
5. Add the seasoned chicken breasts to the pot and cook until brown on all sides.
6. Pour in chicken broth and coconut milk, bring to a boil, then reduce heat and let it simmer for 20 minutes or until chicken is cooked through.
7. While the chicken fricassee is cooking, prepare the mashed plantains by boiling them in water for 15 minutes or until they become tender. Drain and mash with a fork or potato masher. Season with salt, pepper, and garlic powder to taste.
8. Remove the chicken from the pot, let it rest for a few minutes before slicing into bite sized pieces.
9. Serve the chicken fricassee over white rice, top with mashed plantains, garnish with fresh cilantro, and enjoy your gluten free Cuban dinner!

Chef’s Insight

To enhance the flavor and aroma of this dish, add a pinch of saffron to the rice while cooking.

Notes

For a more authentic experience, serve this meal with a side of Cuban black beans and yellow rice.