Slice and dice your vegetables.

Heat a skillet over medium heat and add 1 tablespoon of olive oil.

When the oil is shimmering, add the beef, season with salt, and cook until browned all over.

Remove the beef with a slotted spoon and set aside.

Add the remaining oil, then add the onion and bell pepper with a pinch of salt, and cook until softened.

Add the garlic, spices, and tomato paste, and cook for 2 minutes, stirring often.

Add the chicken stock, scraping all the brown bits from the bottom of the pan.

Add the browned beef, olives, bay leaves, and raisins, and bring to a simmer.

Cook for 35-40 minutes, stirring often, until thickened, reduced, and glossy.

Season with salt and pepper to taste.

Fry the plantain until golden and crispy.

Plate up the picadillo with steamed rice and the fried plantain, and garnish with cilantro.

Serve immediately.