Poulet DG

Poulet D.G (Chicken Plantains and Vegetables) -- a cross between stir-fried
chicken meal and fricassee - classic French stew of chicken and vegetables.
Perfect for holidays and gatherings!

Servings: 4

Author:

Prep Time
2 hours, 15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Course:

Main Course

Cuisine:

African Cameroonian

Keywords:

chicken recipes Poulet DG

Instructions

1 Brown Chicken Season chicken on both sides with 1 tablespoon salt, 1 tablespoon
1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over
medium-high heat.
2 Add ½ cup oil to pot. Add half the chicken, Fry chicken, turning once, until
golden brown on both sides, about 10 minutes total, and transfer to a plate.
Repeat with remaining chicken or you can just place all the chicken tin the pot
like I did and let it brown for about 10 minutes.
3 Blend the onions, parsley, and celery, garlic in a food processor or blender
into a fine paste. Pour all the mixture into the pot, scraping up any browned
bits with a wooden spoon. add Maggie , stirring occasionally, for about 8-10
minutes . Add about ½ a cup of water if need be.
4 Mix the carrots and green beans into the pot of chicken; let it simmer for 2 to
3 minutes. Finally add the green peppers stir and let it blend, turn off the
stove.
5 Using a sharp knife cut both ends off the plantain. This 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.
6 Cut plantains into rounds about an inch thick.
7 Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat
until hot but not smoking.
8 Fry the plantains until golden brown , then toss plantains with medley of
chicken and vegetables . Hold off ,on this part, until you are ready to serve
the meal
9 Serve immediately.

Poulet DG

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook