| 500 g | chicken breast |
| 2 | onions |
| 2 tbsp | vegetable oil |
| 2 | plantains |
| 1 l | chicken stock |
| 3 | carrots |
| 500 g | sweet potatoes |
| 1 | avocado |
| 800 g | red beans (canned) |
| 600 ml | coconut milk |
| ½ | chili pepper |
| 30 g | ginger |
| 5 | scallions |
| salt |
Dice the onions. Sauté in vegetable oil until translucent. Add diced plantains and sauté briefly.
Deglaze with chicken stock, then simmer briefly and purée.
Peel the carrots and sweet potatoes. Slice carrots and dice sweet potatoes.
Add the chicken breast (pre-cooked and cut into pieces), sweet potatoes, and carrots to the pot and simmer until they are soft.
Dice the avocado. Drain and rinse red beans. Add avocado to the pot, together with the red beans and the coconut milk.
Chop the chili pepper and ginger, and add to taste. Season with salt.
Slice scallions and add for garnish.
Made with 
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