Method:

1. Heat a large lidded pot over medium-high heat; drizzle some oil and add  chicken pieces. Sear for 4-5mins, flipping every 30s until evenly  golden on each side. Remove from pot and set aside.
2. Add peppers and tinned plum tomatoes (and scotch  bonnet peppers if you’re using them) to a blender; process until smooth.  In the same pot, add a drizzle of oil and add the puree. Cook,  stirring, for 4-5mins to reduce and cook out the puree.
3. Add chicken, sweet potato and chicken stock; mix  well. Bring to a simmer, partially cover and cook for 35-45mins until  cooked and tender. Add some water if needed. Stir in the spinach and  cook for 1min to wilt.
4. Serve with rice and fried plantain.