Heat oil in a large skillet and fry the plantain until well cooked and golden brown. Drain and set aside.
In a large pot, heat oil over medium heat. Add onions and saute for about 3 minutes until nicely browned.
Add green seasoning until fragrant. Then add salt, pepper and saute for 1 minute.
Follow by adding the tomatoes, and fry the tomatoes until well cooked.
Add chicken and habanero pepper and stir until well coated with the tomato sauce. Reduce the heat to medium- low, cover the pot and cook the chicken for 20 minutes without adding water.
Add carrots and green beans. Mix well and simmer on medium- low heat for 7 minutes.
Lastly, add fried plantains; chilli flakes, parsley and mix well. Simmer once more with a lid for 5 minutes on low heat.
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