Heat the groundnut oil in a pan and seal the chicken supremes until golden all over. Set aside.
Peel and cut the vegetables. In the same cooker, brown the carrots, onions, plantain banana and sweet potato.
Add the hibiscus flower and sprinkle with the flour. Put the supremes in the cooker.
Deglaze with the white wine, let it reduce by half then add the stock/bouillon.
Cook the white rice.
Check the cooking of the stew and adjust the seasoning. Serve on a bed of rice.