Chicken and Plantain Stew

I have a serious problem. We make better food than I can get at most restaurants in the area, at least on our budget. The latest transgression was a chicken and plantain stew which was both savory and delightfully sweet. Recipe follows you can all share in my misery!

- 5 or 6 red potatoes diced
- 2 yellow plantains sliced
- half of 1 large white onion sliced
- 1 poblano pepper, de-seeded and chopped
- 1 whole chicken, butterflied or cut into pieces with bones and skin
- 1 cup-ish chicken stock
- Salt free Adobo seasoning
- Salt & Pepper
- Cooked Rice

Add potatoes, plantains, peppers, and onions into a large casserole type dish. Season vegetables and all sides of chicken generously with the Adobo. Season with S+P to taste. Pour stock into dish- it should not come up past the halfway point of the wall. If you go over the halfway mark the liquid coming out of the chicken will cause juice to spill over the side. Place chicken on top of veggies and stock, skin side up.

Bake at 350F for approx 1.5 hours, or until the chicken is cooked. Remove chicken to a plate and let sit. Blend/puree about 1/4- 1/3 of the vegetables and stock. I used an immersion blender and just stuck it in but you might have to use a blender or some other means of blending. Pour a generous amount of the liquid over some cooked white rice in a bowl. Shred in some chicken and enjoy!