Step 1

Wash the chicken with lemon and vinegar. Pat dry.

Step 2

Place all the ingredients in a blender. Blend until smooth.

Step 3

In a large bowl, add the chicken and the marinade. Mix well then cover with plastic wrap.

Step 4

Place in the fridge.

Step 5

Wash, peel and slice plantains. The slices should not be too thin, they should be around 0,75-1cm wide.

Step 6

Heat vegetable oil in a pan until optimal temperature (Drop a tiny bit of banana: it should sizzle and come to surface)

Step 7

Fry the bananas at medium heat until golden. Drain on paper towel.

Step 8

Let completely cool down.

Step 9

Remove the chicken from the fridge.

Step 10

Heat 3 tablespoons of oil in a large pan. Add in the chicken. Cook for 2 minutes.

Step 11

Add in 450ml of water. Cover and cook 10 minutes. Adjust the salt. Drain the chicken on paper towel and save the chicken stock for later.

Step 12

In the same pan you fried the plantains, heat up the oil.

Step 13

Carefully fry the chicken until golden. Drain again on paper towel.

Step 14

In a large pan, heat up some oil. Add in the green onion, leek/onion and tomatoes. Cook 5 minutes until it starts to fold.

Step 15

Add in the carrots, bay leaf and pour all the stock, except for 2 tablespoons, and cook for 10 minutes, until the carrots are almost fully cooked. Adjust the salt.

Step 16

Add in the red and green pepper, the green beans. Cook for 5 minutes.

Step 17

Add in the chicken, plantains, rest of the stock, 1 tablespoon of oil. Adjust the salt, if needed. Stir and cook for 5-7 minutes on low.