This deliciously rich chicken braise is an adaptation of Mariana Velásquez’s pollo guisado en coco y ají criollo from her book “Colombiana.” She explains that the dish is not a traditional Colombian guisado (stew), but the flavors are very much in keeping with the spirit and essence of the cuisine. Cubanelle peppers, sometimes sold as Italian frying peppers, are yellowish green and sweet rather than spicy; charring them, along with a couple of shallots, adds subtle smoky nuances to the braise. Be sure to use a ripe plantain, one that is heavily mottled with brown spots; if it is only lightly mottled, it will require a few more minutes of simmering to become tender. If the plantain is green or yellow, however, give it a few days to ripen before use. Serve the stew with steamed white rice.