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Cinnamon Chicken and Plantains


Wonderful Caribbean chicken

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Rate this recipe 4.5/5 (2 Votes)
Cinnamon Chicken and Plantains 0 Picture


  • 1 lg onion chopped
  • 1/4 c butter
  • 8 chicken thighs or legs
  • 1 T cinnamon
  • 1 1/2 c chicken broth (about 1 can)
  • salt and pepper to taste
  • 1 T brown sugar
  • 3 plantains, ripe with a touch of black


Preparation time 20mins
Cooking time 65mins


Step 1

Preheat oven to 375. Cut the ends off the plantains, slit up the side and peel. cut into 1/2 inch half rounds.

Saute the onion in the butter over medium high heat until translucent. Add the chicken, cinnamon, broth, salt and pepper. Bring to a boil, cover and simmer for 5 minutes.

Remove the chicken from the pan and place it in a casserole dish sprayed with pam. Add the brown sugar and plantains to the sauce. cooking for 5 minutes. stirring occasionally, until the plantains are bright yellow. Pour the plantains and sauce over the chicken. tucking the plantains into the sauce. Bake in the oven for 45 minutes or until the chicken is tender basting 2-3 times. Serve.

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