👨‍🍳 作り方

1. 1

   Season chicken pieces with salt and pepper.

2. 2

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

3. 3

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

4. 4

   Add minced garlic and grated ginger, cook for another minute until fragrant.

5. 5

   Stir in the crushed tomatoes, thyme, and bay leaf. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Return the chicken to the pot. Add the chicken broth and bring to a simmer. Cover and cook for 20 minutes, or until the chicken is almost tender.

7. 7

   Add the green plantain chunks to the pot. If using, add the chopped Scotch bonnet pepper. Stir gently to combine.

   💡 プロのコツ: Ensure plantains are submerged in the sauce.
8. 8

   Cover and continue to simmer for another 15-20 minutes, or until the plantains are tender and the chicken is fully cooked. Adjust seasoning with salt and pepper as needed.

9. 9

   Remove the bay leaf before serving. Serve hot, often with rice or fufu.