Spicy Chicken Stew In A Crisp Plantain Crust

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One 4-pound chicken

1 cup plus 2 tablespoons vegetable oil

Salt and freshly ground pepper

1 medium onion, coarsely chopped

1 medium red bell pepper, coarsely chopped

2 large garlic cloves, minced

2 scallions, sliced crosswise

2 medium tomatoes, coarsely chopped

1/2 teaspoon fresh thyme leaves

2 teaspoons hot or mild pure chile powder

2 large very ripe plantains, sliced diagonally 1-inch thick

3 ounces feta cheese, crumbled

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