🧂 食材
- 1 kg Chicken(cut into pieces)
- 3 large Green plantains(peeled and cut into chunks)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed or pureed)
- 3 tbsp Vegetable oil
- 500 ml Chicken broth
- 1 tsp Thyme(dried)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1/2 Optional: Scotch bonnet pepper(finely chopped, for heat)
👨🍳 步骤
- 1
Season chicken pieces with salt and pepper.
- 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
Add chopped onion to the pot and sauté until softened, about 5 minutes.
- 4
Add minced garlic and grated ginger, cook for another minute until fragrant.
- 5
Stir in the crushed tomatoes, thyme, and bay leaf. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- 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
Add the green plantain chunks to the pot. If using, add the chopped Scotch bonnet pepper. Stir gently to combine.
💡 专业技巧: Ensure plantains are submerged in the sauce. - 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
Remove the bay leaf before serving. Serve hot, often with rice or fufu.
💡 专业技巧
- ✓Use firm, green plantains for the best texture.
- ✓Adjust the amount of Scotch bonnet pepper to your spice preference.
- ✓This dish benefits from slow simmering to allow flavors to meld.
✨ 创意变奏
为您的创意版本提供灵感
- Add other vegetables like carrots or bell peppers.
- For a richer sauce, a tablespoon of tomato paste can be added with the crushed tomatoes.