Heat enough oil for deep frying in a pot over medium heat.
When oil is hot enough, fry the plantain until golden to slightly dark brown. (To check if the oil is hot, you can drop a slice of plantain in it. It is ready when the plantain begins to fry.) When fried, place in a strainer and set aside.
Season chicken generously with salt and pepper and set aside. You can also season with garlic and ginger, and marinade overnight or for a few hours in the fridge.
In the same pot, shallow or deep fry the chicken. If shallow frying, remove some of the oil from the pan until you are left with about 1/4 cup. Fry chicken in batches until golden brown, flipping the pieces around to make sure they brown evenly. Set chicken aside when cooked.
Leave behind about 2-3 tablespoons of oil in your pot. Add onions and let it cook until translucent.
Next add ginger and garlic and cook until fragrant. Then add tomatoes and let them cook until they aren’t sour anymore, about 15 minutes.
Mix in carrots and green beans then bell peppers, scallions and whole scotch bonnet pepper.
Season with bouillon cubes and salt and pepper to taste. Stir and let cook for about 5 minutes.
Add the chicken, stir and cook covered for another 5 to 10 minutes.
When the vegetables are cooked to your liking, taste for seasoning and adjust as necessary then add the fried plantains followed by the parsley. Stir gently to avoid breaking the plantains. Cook for another 5 minutes then turn the heat off. Serve hot and enjoy!
