Ingredients

• 1 medium sweet onion
• 1 large sweet potato
• 2 medium carrots
• 10 pods okra
• 1 lb boneless, skinless chicken thighs
• 2 tablespoons vegetable oil
• 1 tablespoon garlic stir-in paste
• 4 cups water
• 1 cup tomato sauce
• 1 teaspoon kosher salt
• 1 tablespoon chicken bouillon base
• 2 habanero peppers
• ½ cup natural peanut butter
• Cooked white rice (optional for serving)

Steps

1. Chop onion. Peel potato and carrots; cut potato, carrots, and okra into ½-inch pieces. Cut chicken into ½-inch pieces (wash hands).
2. Heat oil in 6-quart stockpot on medium-high 3–4 minutes. Add onions, potatoes, carrots, okra, and garlic paste; cook 4–5 minutes, stirring occasionally, until vegetables are slightly tender.
3. Stir in chicken, water, tomato sauce, salt, bouillon base, and whole habaneros. Bring to a boil, then reduce heat to medium-low and simmer 12–14 minutes.
4. Stir in peanut butter until well blended. Simmer 3–4 more minutes until potatoes are fork-tender and chicken is 165°F. Remove and discard habaneros. Serve over rice, if using.

Ingredients

• 4 yellow plantains
• 2 teaspoons ground ginger
• 1 ½ tablespoons ground red pepper
• 1 teaspoon ground allspice
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• ¼ cup olive oil
• 2 cups vegetable oil, for frying

Steps

1. Peel plantains and cut into bite-size cubes. Combine in large bowl: ginger, red pepper, allspice, garlic powder, salt, and olive oil until blended. Add plantains and stir to coat.
2. Place vegetable oil in cast-iron skillet; heat to 350°F on medium-high. Fry plantains (in batches) 2–3 minutes, flipping as needed, until golden. Drain on paper towel–lined baking sheet; cool slightly before serving.