Peel the plantains and cut into slices. Chop onion, garlic clove, crush with salt. Peel the potatoes and cut them into cubes.
Heat oil or butter in a saucepan, add onions and sauté until translucent, stir in garlic paste and sauté briefly. Stir in plantains and potato. Add water, season with salt and season with pepper.
Cover the saucepan and let it boil briefly, then gently simmer at low temperature until all ingredients are cooked. In the meantime, dice the chicken meat without skin, season with salt and pepper and sauté in a pan for 1-2 minutes until crispy, then keep warm with the lid closed.
Mix the poultry meat with the vegetable stew and cook for a few minutes.
Serve hot with bread or long grain rice and green salad.
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