Heat oil in a Dutch oven over medium-high heat. Add chicken, onion, and bell pepper; sauté for 5 minutes, stirring frequently. Stir in tomato and next 8 ingredients (tomato through broth). Bring to a boil; reduce heat, and simmer 15 minutes. Stir in plantains; cook 10 minutes or until tender. Sprinkle with parsley.
Note: Beef broth is used to help deepen the flavor in this stew, but chicken broth is a fine substitute.
Look for firm plantains; overripe fruit will become mushy during cooking.