👨‍🍳 作り方

1. 1

   Season the chicken pieces generously with salt and pepper.

   💡 プロのコツ: Allow chicken to sit with seasoning for 10 minutes.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.

3. 3

   Add the chopped onions to the pot and sauté until softened, about 5 minutes.

4. 4

   Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

5. 5

   Add the crushed tomatoes and tomato paste. Cook, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.

6. 6

   Return the chicken to the pot. Add the chicken broth, dried thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.

7. 7

   Add the plantain rounds to the pot, ensuring they are submerged in the sauce. Cover and continue to simmer for another 15-20 minutes, or until the chicken is cooked through and the plantains are tender and slightly caramelized.

   💡 プロのコツ: Avoid stirring too vigorously to prevent plantains from breaking apart.
8. 8

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped coriander leaves before serving.

   💡 プロのコツ: Serve hot with rice or fufu.