👨‍🍳 作り方

1. 1

   Season the chicken pieces generously with salt and pepper. Heat about 1/4 cup of vegetable oil in a large pot or Dutch oven over medium-high heat. Fry the chicken in batches until golden brown on all sides. Remove chicken and set aside. Reserve the oil.

2. 2

   In the same pot, add a little more oil if needed. Add the chopped onions and sauté until translucent. Add minced garlic and ginger, cook until fragrant.

3. 3

   Add the chopped tomatoes and tomato paste. Cook, stirring occasionally, for about 10-15 minutes until the tomatoes have broken down and the sauce has thickened.

4. 4

   Stir in the sliced carrots, green beans, chopped bell peppers, crumbled bouillon cubes, and the optional whole scotch bonnet pepper. Cook for 5 minutes.

5. 5

   Return the fried chicken to the pot. Add about 1/2 cup of water if needed. Stir everything together, cover, and simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to soften slightly.

6. 6

   While the chicken and vegetables are simmering, heat the remaining oil in a separate skillet over medium-high heat. Fry the sliced plantains until golden brown and slightly caramelized. Drain on paper towels.

7. 7

   Gently stir the fried plantains into the chicken and vegetable mixture. Add the chopped parsley and scallions. Cook for another 5 minutes, stirring gently to avoid breaking the plantains. Remove the whole scotch bonnet pepper before serving.