Ingredients

1 whole chicken (about 3 pounds), with skin, cut into 8 pieces kosher salt freshly ground black pepper 4 tablespoons dend oil 1 medium onion, thinly sliced 2 scallions (white and green parts), sliced on the diagonal 1/2 green bell pepper, thinly sliced 1/2 cup white wine 4 cloves garlic, finely minced 1 small piece of fresh ginger, peeled and finely grated 3 cups chicken stock 1 1/2 cups coconut milk 3 tablespoons tomato paste 2 bay leaves 1 pound ripe plantains (look for yellow and black-speckled skin) 3 plum tomatoes, peeled, seeded, and sliced 4 tablespoons fresh chopped cilantro

Description

This Is A Tame Version Of The Traditional Seafood Moqueca . The Plantain Brings A Soft Sweetness And Plenty Of Starch To The Stew. This Is A Straightforward Braising Dish That Takes A Bit Longer Than The Fish Version, But When You Taste The Dynamic Combi

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