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Ingredients:

• 3 Plantains (on the yellowish end)
• Vegetable Oil
• >1 lb chicken
• 1/4 red bell pepper, minced (I minced it all and froze the remainder in three separate bags for next time)
• 6 oz can tomato paste
• 14.5 oz can diced tomato
• 1 medium onion, finely chopped
• <2 C water
• 1 chicken bouillon cube or equivalent
• Salt and Pepper
• Thyme
• Rice, preferably basmati or jasmine

This recipe can be made on the stove or in the crock pot.  Watch for distinction in directions.  Sautee onion and bell pepper in tomato paste in fry pan for crock pot or large stew pot for stove.  Move to crock pot if cooking that way.  Add chicken, diced tomato, bouillon, salt and pepper to taste, a dash of thyme, and water (less than one cup for crock pot, 1-2 cups on stove).  Don’t add too much water–remember, the diced tomato were canned in water and you don’t want it to taste too watery.  Simmer (1.5-2 hrs on the stove or >6 hrs in the crock pot), stirring occasionally and watching viscosity.  During the last 30-60 minutes, peel plantains by chopping off the ends, slicing down the side (just through the skin), and removing the skin.  Slice at an angle to make elongated pieces about a thumb joint thick.  Heat vegetable oil in frying pan.  Place plantain pieces in oil not touching.  Turn when the bottoms are light to golden brown.  Remove after the other side has reached a similar color and place on a napkin-lined plate to absorb excess oil.  Add plantains to stew and cook for a minimum of 10 additional minutes.  Cook rice according to instructions.  Serve with stew over rice.

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