Let's start by spicing the grilled chicken.

Roughly blend peppers and onions.

On a low heat, put frying pan. Fry veggies gently, sprinkle little salt and allow to fry. Turn the grilled chicken into sauce and allow to simmer. Set aside.

Parboil rice until almost cooked. Run over cold water to remove starchiness. Set aside.

Rinse tumeric, ginger and garlic. Blend to smooth paste.

In frying pot, pour oil for deep frying. Cut plantain in circle and fry till golden brown. Set aside.

Cut onions in big chunks.

Reduce oil for our rice. Add the the onions onions, freshly blended pepper and blended tumeric mix to oil and seasoning and allow to fry well. Add rice and stir. Taste for salt.