poulet dg

Fried Plantain with Poulet DG (Director General) is a fabulicious African meal featuring fried plantains, chicken, and vegetables in a tasty French-inspired herb sauce.

Fried Plantains with Poulet DG

onion, (chopped)

garlic

herbs ((parsley, celery, basil, etc.))

chicken,

Salt

white pepper

tomatoes, (diced)

½ teaspoon smoked paprika

chicken broth ((optional))

vegetables ((carrots, green beans, green pepper, etc.))

plantain

Oil for frying ((Lard it awesome if you have it!))

Blend the onions, garlic, and fresh herbs in a food processor or blender into a rough paste.

Salt and pepper your chicken, and stir in 2-3 tablespoons of the herb blend to the chicken. Set aside. (You may do this step ahead of time and let it marinate.)

Preheat a Dutch oven or other large, heavy pot over medium-high heat.

Add 2-3 tablespoons of oil to the pot. Add the chicken, sauté for about 5-7 minutes chicken, turning once, until golden brown on both sides—transfer chicken to a plate.

Dump the rest of the herb mixture, tomatoes, and paprika into the pot, scraping up any browned bits with a wooden spoon, occasionally stirring, for 8-10 minutes. Add about ½ a cup of chicken stock if it gets too dry.

Mix the carrots, green beans, and green peppers into the pot; let it simmer for 2-3 minutes. Adjust seasonings to taste. Turn off the stove.

Poulet DG

Using a sharp knife, cut both ends off of the plantain. That will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.

Cut plantains into round slices about an inch thick.

Heat a large, heavy-bottomed or cast-iron skillet with oil about ½ inch deep on medium-high until hot but not smoking. 

Fry the plantain rounds until golden brown, set aside until you’re ready to serve the meal, then toss them in with the chicken and vegetables. 

Serve immediately. Enjoy!

Fried Plantains

Poulet DG (Cameroonian Chicken and Plantain Stew) with Video

Parsley

Onion (chopped)

Green Onion(chopped)

Garlic cloves

Green Pepper

Pébé seeds (or 1 tsp Nutmeg and Coriander)

Scotch bonnet pepper

Ginger (sliced)

Salt and Pepper

Water

Chicken thighs

Plantain bananas, yellow and firm (sliced)

Carrots (peeled, sliced)

Leek (white part) or Onion (chopped)

onion

Tomatoes (diced)

Green beans (cooked)

Red bell pepper (sliced)

Green pepper (sliced)

Bay leaf

Wash the chicken with lemon and vinegar. Pat dry.

Place all the ingredients in a blender. Blend until smooth.

In a large bowl, add the chicken and the marinade. Mix well then cover with plastic wrap.

Place in the fridge.

Marinade

Wash, peel and slice plantains. The slices should not be too thin, they should be around 0,75-1cm wide.

Heat vegetable oil in a pan until optimal temperature (Drop a tiny bit of banana: it should sizzle and come to surface)

Fry the bananas at medium heat until golden. Drain on paper towel.

Let completely cool down.

Plantains

Remove the chicken from the fridge.

Heat 3 tablespoons of oil in a large pan. Add in the chicken. Cook for 2 minutes.

Add in 450ml of water. Cover and cook 10 minutes. Adjust the salt. Drain the chicken on paper towel and save the chicken stock for later.

In the same pan you fried the plantains, heat up the oil.

Carefully fry the chicken until golden. Drain again on paper towel.

Chicken

In a large pan, heat up some oil. Add in the green onion, leek/onion and tomatoes. Cook 5 minutes until it starts to fold.

Add in the carrots, bay leaf and pour all the stock, except for 2 tablespoons, and cook for 10 minutes, until the carrots are almost fully cooked. Adjust the salt.

Add in the red and green pepper, the green beans. Cook for 5 minutes.

Add in the chicken, plantains, rest of the stock, 1 tablespoon of oil. Adjust the salt, if needed. Stir and cook for 5-7 minutes on low.

https://laviebami.com/wp-content/uploads/2021/04/IMG_4872.mov

IMG_4872

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Fried Plantains with Poulet DG

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