Instructions: Add 2 tablespoons of the oil to a large skillet. Over medium heat, cook the tomatoes, onion, green pepper, green onion, celery, herbs and spices, and salt and pepper until the vegetables are soft and reduced into a sauce, about half an hour.

Meanwhile, in large bowl, coat the chicken in flour. In a separate skillet, heat the remaining 6 tablespoons of the vegetable oil over medium heat, and fry the chicken pieces until golden brown. Remove the chicken from the oil, reserving the oil. Drain chicken on paper towels and add chicken to the tomato-vegetable sauce and simmer 15 minutes.

In the reserved oil, fry the plantains until golden brown; drain on paper towels.

On a serving plate, arrange cooked rice, plantains and chicken. Pour sauce over the chicken and serve. - Ruben Boumtje-Boumtje

[] There is an NBA basketball player with the same last name; I wonder if the author of the recipe is he? []

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