Wash peel and slice plantains into half inch thick rings. Toss with some olive oil and spread in a single layer on a greased cookie sheet. Broil on each side until they are just brown. Set Aside (You can also fry the plantains)

Trim off excess fat from chicken thighs, rinse well and transfer into a sauce pan. Blend 1/2 of the onions with all other spices/ herbs and a little bit of water into a thick puree. Add half of this puree into the saucepan containing the chicken, season with some salt (Or chicken bouillon). Bring to a gentle simmer and cook for about 7 minutes. Then add in 1 cup and a half of water. Continue to simmer for another 10-15 minutes. Strain and set stock aside.

Heat oil in a large/ deep skillet and brown chicken on each side. Remove and set aside. Add a little more oil in the same pan and saute onions for about 3 minutes. Add in tomatoes and carrots and cook until carrots are almost to your desired tenderness. Add peppers, the reserved chicken stock, remaining spice blend, 1/2 cup of water and plantains. Season to taste and cook until peppers are tender

Finally add chicken, mix well and cook for another 5 minutes. Add a little more stock or water if you like a little more sauce.

Enjoy