Place <quantity>900<unit>g</unit></quantity> of chicken drumsticks in a large bowl

Peel and chop <quantity>1</quantity> red onion and add to the chicken bowl

Roughly chop <quantity>4<unit>stalks</unit></quantity> of celery and add to the chiken

Trim, remove the seeds and roughly slice <quantity>1</quantity> medium red bell pepper and add to the bowl

Medium dice <quantity>4</quantity> tomatoes and add to the bowl

Halve <quantity>2</quantity> limes and squeeze the juice into the bowl

Roughly chop <quantity>1<unit>bunch</unit></quantity> of coriander and add to the bowl

Add <quantity>1<unit>tbsp</unit></quantity> of garlic paste and <quantity>¼<unit>tsp</unit></quantity> black pepper powder

Add <quantity>½<unit>tbsp</unit></quantity> of dried oregano and <quantity>2<unit>tsp</unit></quantity> of salt

Mix vigorously and let the chicken rest at least 30m to marinate

Put <quantity>2<unit>tbsp</unit></quantity> of vegetable oil and sprinkle <quantity>2<unit>tbsp</unit></quantity> of sugar in a large pan over high heat. Caramelize the sugar

Transfer the chicken drumsticks to the pan without the vegetables and cook for 3m until seared

Turn the chicken and cook the other side for another 3m until sear

Add <quantity>½<unit>cup</unit></quantity> of tomato paste and <quantity>¼<unit>cup</unit></quantity> of water. Reduce the heat to medium-low

Add the vegetables from the marinade and stir to distribute evenly. Cook for 10m

Bring <quantity>3¾<unit>cups</unit></quantity> of water to a boil

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a medium pot over medium heat

Add <quantity>1<unit>tsp</unit></quantity> of salt and stir

Add <quantity>2<unit>cups</unit></quantity> of jasmine rice and stir until it is toasted and feels warm to the touch

Add the boiling water and stir

Let the rice to absorb the water, stirring once in a while

Trim, peel and cut <quantity>2</quantity> green plantains into <quantity>3<unit>cm</unit></quantity> slices

Cover the bottom of a frying pan over medium heat with enough oil to fry the plantain slices

Add the plantains and fry for 2m until golden. Turn the slices

Fry the other side for 2m until golden. Remove from the oil and transfer to a plate lined with kitchen paper to drain

When all the water has evaporated, turn off the heat. Cover and let it rest for 15m

Add <quantity>¼<unit>cup</unit></quantity> of halved pitted green olives. Turn the chicken from time to time

Add <quantity>½<unit>cup</unit></quantity> of water and stir

Cook for 10-15m until the sauce is reduced and thick. The chicken stew is ready

Smash the fried plantains with a glass on a flat surface

Season both sides generously with salt

Return them to the oil and fry for 1m until deep brown

Flip the slices and fry for another 1m until crispy and deep brown

Remove the fried plantains and place them on a paper towel to drain the excess oil. The tostones are ready

Stir to loosen the grains. The jasmine rice is ready

Plate Jasmine Rice to taste on each serving dish

Add some Chicken Stew and Tostones. Garnish with picked coriander to taste. The chicken stew, rice & tostones is ready

Enjoy!