(Quimbombó Guisado con Pollo y Bolas de Plátano)
Copyright @Maricel E. Presilla
Makes 4 servings
The Cooking Sauce (SOFRITO)
The Plantain Dumplings
Marinate the chicken: Crush the garlic, cumin, allspice, and salt to a paste with mortar and pestle. Mix in the orange juice. (You can also use a blender). Rub this marinade all over the chicken and refrigerate, covered, 3 to 4 hours.
Prepare the okra: Trim the okra and cut into 1/2-inch thick slices (about 6 cups) and place in a bowl. I love the mucilaginous juice exuded by okra, but if it bothers you, do the following: Place the okra in a large bowl and run cold water over it while swishing around with your hands; drain. Return the okra to the bowl. Add 8 cups hot water and some citrus juice. Set aside.
Cook the chicken: Scrape the marinade from the chicken and reserve. Heat the oil in a large, heavy-bottomed pot over medium high heat.
Make the sofrito: Add the chorizo to the pot and cook until lightly browned. Add the remaining marinade and cook briefly, stirring, to get up the browned bits. Add the onion and hot pepper; sauté until the onion is soft, about 3 minutes. Add the tomatoes and cook until soft, about 5 minutes. Stir in the optional tomato sauce and beer; cook 5 minutes more.
Finish the stew: Add the chicken and broth reduce the heat to low and simmer, covered, until the chicken is tender, about 35 minutes. Add the reserved okra to the pot (drain first if kept in acidulated water). Cook until tender, about 15 more minutes.
Make the dumplings: While the stew simmers, place the plantains with 8 cups water in a medium pot. Bring to a boil, reduce the heat and simmer until tender, about 20 minutes. Drain. While still hot, mash plantains to a coarse puree with mortar and pestle or a potato masher. Mix in the mashed garlic, broth, olive oil and salt. Divide into 16 equal portions and roll with your hands into balls; set aside. Add the dumplings to the stew a few minutes before serving and let
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