Ingredients
10 sprigs of fresh oregano, sage and rosemary (or any mix of of hearty herbs)
2 fresh or dried bay leaves
2½ pounds bone-in, skin-on chicken thighs or 2 whole Cornish game hens (about 1¼ pounds each)
Salt and black pepper
1 small leek, white and pale green parts only, sliced
4 celery stalks, chopped
1 bunch scallions, trimmed and sliced
1 (1-inch) piece of ginger, scrubbed and chopped
5 garlic cloves, smashed and peeled
1 scotch bonnet or habanero chile, stemmed, with seeds for spicy
2 just-ripe plantains (yellow with black spots), both ends trimmed off, peeled and cut crosswise into ½-inch-thick coins
1½ to 2 cups vegetable oil for frying plus ¼ cup
1 tablespoon tomato paste
1 teaspoon concentrated chicken bouillon paste (such as Better Than Bouillon), optional
1 (14.5-ounce) can whole peeled tomatoes
2 medium carrots, peeled and cut into ½-inch-thick coins
2 medium red or any color bell peppers, cut into 1-inch pieces
Zest and juice of 1 lemon
½ cup fresh cilantro leaves and tender stems
Cooked rice, potatoes or yams, for serving
Directions
1
Make a bouquet garni: Tie the oregano, sage, rosemary and bay leaves together using kitchen twine. If using Cornish hens, ask the butcher to cut them into quarters. Pat poultry pieces dry and season both sides generously with salt and pepper.
2
While the chicken marinates, fry the plantains: Pour enough oil to come ½ inch up the sides of a heavy skillet. Heat the oil over medium-high, 5 to 6 minutes. Use a chopstick or a tiny piece of plantain to test the temperature of the oil: Tiny bubbles surrounding the chopstick indicate the oil is hot enough (or an instant-read thermometer should register 325 degrees).
3
Working in batches if necessary to avoid crowding, carefully drop the plantain pieces in the hot oil and fry until the bottoms are light golden and caramelized around the edges, 5 to 6 minutes. Flip each plantain and fry until the other side is golden brown, 4 to 6 minutes. Using a slotted spoon, transfer the plantains to a paper towel-lined plate to drain. The fried plantains can be covered and refrigerated for up to 3 days.
4
Heat the oven to 375 degrees and place a rack low enough to fit a large ovenproof pot with a lid. Remove the chicken from the marinade, scraping off any bits of vegetable and set aside on a large plate. Reserve the marinade with its bouquet garni.
5
Heat a large Dutch oven or heavy-bottomed pot over medium. Add the remaining ¼ cup oil, then carefully add the reserved marinade. You will hear a loud sizzle. Season lightly with salt and pepper and cook, stirring occasionally, until any liquid evaporates and the vegetables fry and deepen in color from seafoam to darker green, 15 to 20 minutes.
6
Add the tomato paste, bouillon (if using) and 2 tablespoons water to help release the fond, or browned bits, from the bottom of the pot. Stir frequently until the oil begins to separate from the tomato paste and glisten and the mixture becomes almost jammy, about 5 minutes. Meanwhile, use your fingers to crush the whole tomatoes in their liquid in the can.
7
Increase heat to medium-high and add the tomatoes with their juices. Add 1 cup water to the can to rinse it out and pour into the pot. Bring to a simmer. Cook until the sauce separates when the sauce looks almost chunky, about 15 minutes.
8
Add the chicken and gently turn to coat. Cover the pot with the lid and transfer to the oven. Cook until the chicken is warm and plump, 20 to 25 minutes. Remove the pot from the oven and turn the heat up to 450 degrees.
9
Add the carrots, bell peppers, lemon juice and fried plantains. Stir gently to combine. Taste and season lightly with salt and pepper. Add enough water to loosen the broth (about ¼ cup) if needed.
10
Return the pot to the oven, uncovered, and continue to cook until the liquid has reduced and the chicken has cooked through. The vegetables should be soft enough to collapse, about 30 minutes.
11
Remove from the oven. Pull out the bouquet garni by the string with tongs and discard. Taste for seasonings and adjust if necessary. Top with the lemon zest and cilantro. Serve over cooked rice, potatoes or yams.