2 onions, chopped
2 leeks, white and tender green chopped
4 green bell peppers, seeded and chopped
4 tomatoes, peeled and seeded, cut
The chopped leaves of a bunch of celery
4 plantains, peeled and cut in half lengthwise, then in half width
⅔ cup spinach, fresh or frozen
3 tablespoons tomato paste
4 tablespoons sunflower oil
1 chili pepper (optional)
In a pot, sauté the chicken over medium-high heat in hot oil to brown all sides. Add the onion, leeks and bell peppers. Stir and leave for ten minutes, stirring occasionally. Then add tomatoes, celery and tomato paste and mix well. Cook over medium heat for 15 minutes, stirring regularly. Cover with water, add salt and pepper and bring to a boil, then reduce heat and simmer for about 15 minutes. Then remove 2 pieces of chicken, place plantains, cover with spinach, then put the pieces of chicken on top. Add water if necessary so that plantains are completely immersed. Cover, add the chili pepper and simmer over low heat for about 25 minutes. The liquid must not evaporate too much during cooking as there should be plenty of sauce.