Pollo Con Quimbobó y Platanos (Chicken with Okra and Plantains )

• 1 cup of chopped okra, fresh or defrosted
• 1 whole chicken cut into 8 pieces (about 3 pounds)
• 2 tbsp of adobe seasoning or a mixture of the
• following:
• salt or MSG, black pepper, paprika, cumin, coriander
• vegetable oil
• 1 large onion chopped
• 4 cloves of garlic minced
• 1 green bell pepper, chopped
• 1 ½ cups of water
• 2 medium ripe plantains
• 2 medium tomatoes coarsely chopped
• 2 tbsp of lime juice

Season chicken with adobe or the alternative. In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes. Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces. Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes Serve with white rice.