Venezuelanvegetariangluten-freevia groq
Pabellón Criollo
A classic Venezuelan stew made with shredded chicken, beans, and plantains. This hearty dish is perfect for a cold day.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 plantainsripe
- ●1 cup red kidney beanscooked
- ●1 oniondiced
- ●3 cloves garlicminced
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon paprikasweet
- ●to taste salt
- ●to taste black pepper
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Instructions
- 1
Heat oil in a large Dutch oven over medium heat.
- 2
Add onion and garlic and cook until onion is translucent.
- 3
Add cumin, coriander, and paprika and cook for 1 minute.
- 4
Add chicken and cook until browned on all sides.
- 5
Add plantains, beans, salt, and pepper. Stir to combine.
- 6
Bring to a simmer, then reduce heat to low and cook, covered, for 20 minutes.
- 7
Shred chicken with two forks and stir to combine.
- 8
Continue to cook, covered, for an additional 10 minutes.
- 9
Serve hot, garnished with chopped fresh cilantro, if desired.