Pollo, Quimbobó Y Platano (Chicken, Okra And Plantain) - cooking recipe

Ingredients

extra virgin olive oil, for sauteing
3 chopped onions
1 chopped green pepper
1 chopped red bell pepper
8 mashed garlic cloves
1 1/2 cups water or 1 1/2 cups low sodium chicken broth
2 extremely ripe plantains (black peels, mushy inside)
3 chopped tomatoes
2 tablespoons tomato paste
8 ounces tomato sauce
8 chopped pimento-stuffed green olives
1/4 cup raisins (optional)
2 teaspoons olive juice (liquid that olives are packed in)
1 cup chopped okra
1 8 pieces of bone-in chicken breasts or 8 chicken legs, & thighs
1 teaspoon salt, to taste
crushed red pepper flakes, to taste
1/4 teaspoon cumin
1 whole lemon, for seasoning
1 pinch sugar (to cut the acidity)

Preparation

Marinate chicken overnight with juice of one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt.
When ready to cook, pat dry.
In a large pot, add olive oil.
Brown chicken on all sides.
Remove chicken and put aside.
Add a little more oil to pot.
Saute onions and bell peppers till soft.
Add okra and stir-fry a few minutes.
Add rest of garlic and saute 30 seconds.
Add rest of ingredients and saute one minute.
Add water or chicken broth.
Turn heat up high till liquid boils.
Add chicken.
Lower heat.
Cover and simmer on very low for 1 hour.
Serve with white fluffy rice and salad of tomatoes and lettuce.