Costa Rican Chicken and Plantain Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant stew featuring tender chicken, ripe plantains, and a medley of vegetables in a savory tomato broth, perfect for a comforting family dinner. This Costa Rican-inspired one-pot recipe, ready in about 60 minutes, pairs boneless chicken thighs, ripe plantains, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless chicken thighs
• 3 medium ripe plantains
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 medium onions
• 1 medium bell peppers
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp cumin
• 1/4 cup fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 1 medium diced bell pepper, cooking for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 lb boneless chicken thighs, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 2 cups chicken broth. Simmer covered for 20 minutes until chicken is cooked through.
3. Step 3: Peel and slice 3 medium ripe plantains into 1/2-inch thick rounds. Add to the pot with the diced tomatoes (including juice) and simmer for 15 minutes until plantains are tender but hold shape.
4. Step 4: Stir in 1/4 cup fresh cilantro and adjust seasoning with salt and pepper. Serve hot with extra cilantro for garnish.