Chicken Stew with Sweet Plaintains

Rub chicken with cumin, chili powder, 2tbl salt, 3 teas oregano, 1/2 black pepper, orange and lime zest : coat with 1 tbl oil cover and refrigerate for at least 2 hours or overnight. Heat large pot over med high heat , and add chicken pieces skin side down, cook in batches, until golden brown all over, about 10 min transfer chicken to bowl. Add1 tablespoon oil to pan add plantains in single layer 3-5 min per side, adding more oil , and doing batches if necessary. Transfer plantains to bowl, Add 1 tbl oil to pan stir in onion, carrots if desired, other veggies such as zuchnini , or peas,, and garlic until veggies softened. Add oregano and cook 1 more min. Stir in tomatoes and their juice, OJ, water, and 1/2 teas black pepper. Return chicken and plantains to pot. Bring to a simmer, over med high heat. Cover and reduce heat to med low. Keep at steady simmer until chicken cooked through about 30 min. Stir in lime juice, adjusting to taste with lime juice and salt. Serve topped with cilantro leaves.