👨‍🍳 作り方

1. 1

   Season the chicken pieces generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.

2. 2

   In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onion and red bell pepper and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and chopped tomatoes. Cook for another 3-4 minutes until the tomatoes start to break down.

4. 4

   If using white wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for a minute to reduce slightly.

   💡 プロのコツ: This deglazing step adds extra flavor.
5. 5

   Pour in the chicken broth and add the bay leaf. Bring the liquid to a simmer.

   💡 プロのコツ: Ensure the broth covers most of the ingredients.
6. 6

   Return the browned chicken pieces to the pot. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.

7. 7

   While the chicken is simmering, heat a separate skillet over medium heat with a little oil. Fry the plantain slices until golden brown on both sides. Remove and set aside.

   💡 プロのコツ: Use ripe plantains for sweetness; they should be yellow with some black spots.
8. 8

   Once the chicken is cooked, stir in the fried plantains. Cook for another 5 minutes to allow the flavors to meld.

9. 9

   Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro or parsley and serve hot, typically with rice.