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1
Preheat the oven to 400.
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2
Set the chicken in a roasting pan, rub with 1 tablespoon of the oil and season with salt and pepper.
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3
Roast for about 1 1/2 hours, basting often, until golden and cooked through.
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4
Transfer to a platter.
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5
Discard any fat from the pan and set it over 2 burners.
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6
Add 1/2 cup of water and simmer over moderate heat for 2 minutes, scraping up the browned bits.
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7
Pour the juices into a bowl.
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8
Cut the chicken into 1-inch pieces.
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9
Discard the skin and bones.
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10
Heat 1 tablespoon of the oil in a large skillet.
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11
Add the onion and bell pepper and cook over moderately low heat, stirring, until softened, about 8 minutes.
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12
Add the garlic and scallions and cook, stirring, until fragrant, about 3 minutes.
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13
Add the tomatoes and simmer over moderate heat until the liquid evaporates, about 5 minutes.
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14
Stir in the thyme and chile powder and cook, stirring, for 3 minutes.
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15
Add the chicken and juices and simmer for 2 minutes.
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16
Season with salt and pepper and transfer to a bowl.
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17
Preheat the oven to 400.
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18
Wipe out the skillet and heat the remaining 1 cup oil over moderately high heat until shimmering.
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19
Add a single layer of plantain slices and fry, turning once, until well browned, about 4 minutes per side; if necessary, lower the heat to cook the plantains all the way through.
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20
Transfer to a plate to cool and repeat with the remaining plantains.
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21
Lightly flatten the slices with a rolling pin or meat pounder to 1/3-inch thickness between 2 pieces of sturdy plastic wrap.
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22
Press the flattened plantains into a 9-inch glass pie plate, overlapping them slightly to cover the bottom.
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23
Spoon the stew into the plantain-lined pie plate.
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24
Sprinkle with the feta and bake for about 45 minutes, or until heated through and the plantains on the bottom sizzle.
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25
Cut into wedges and serve.
