- 4 large ripe plantains they should neither be too soft nor too hard
- 1 onion – chopped
- 1 whole chicken (about 5 pounds or 2.5 kg)
- 8 medium tomatoes – blended
- 1 inch ginger root (peeled and roughly chopped)
- 8 garlic cloves – peeled
- ½ teaspoon ground white pepper
- 4 small seasoning cubes (Maggi)
- 1 celery stalk – roughly chopped
- 3 stems of green onions
- 8 stems of parsley – or cilantro
- 2 medium carrot – or 1 large
- 1 handful of green beans
- 1 bell pepper – or ¼ each of 4 coloured bell peppers
- 2 cups vegetable oil
- 1 teaspoon salt
- 1 habanero (hot) pepper optional
The first thing you need to do is make your spice blend. So combine all the garlic, ginger, celery, parsley, hot pepper (optional) and half of the onion in a blender. Add in half a cup of water and blend to a paste.
Rinse your chicken well, pat it dry then cut it up. Place chicken slices in a pot. Add in ¾ of the spice blend, half a teaspoon of salt, 2 seasoning cubes, half of the white pepper and a cup of water. Cover and let it cook on medium-high heat for 20 minutes.
While the chicken cooks, put oil in another pot and heat on medium. Cut plantain into circles and deep fry until golden brown. Depending on the size of your pot, you may need to fry the plantains in two badges.
When chicken is done, remove from stock and place on a prepared baking tray. (You prepare the tray by lining with aluminium foil and rubbing oil on it). Keep the stock aside for later use. Now place in the oven at 400 degrees F (about 200 degrees C) to grill for about 15 minutes or until golden brown.
Go the pot where you fried the plantains and take away more than half of the oil to keep (you won’t need all of the oil for the final meal) Now place the remaining oil in the pot on the stove to heat up on medium-high heat.
When the oil is hot, put in all the remaining onions to saute. Then add in the tomatoes and cook until it no longer tastes sour. Be sure to stir from time to time. As the tomato cooks, chop the carrots, green beans, bell peppers and green onions.
Add in the rest of the spice blend and let it cook for 2 minutes. Then add in chicken stock, remaining seasoning cubes and white pepper. Stir well and let them simmer together for two minutes.
Add in chicken and stir well. Add in fried plantains, then stir well too. Finally, add in the chopped vegetables and give it a good mix, being careful not to render the plantains mushy. If it looks too dry at this point, add a couple tablespoons of water to make it moist. Allow everything on the fire for two minutes then turn the flames off. It is done. This leaves your vegetables crisp and fresh, which I like. However, if you like your veggies cooked then you could leave them on the fire for a couple more minutes.
Serve warm and enjoy with a glass of juice or something because this meal is just too special!