Poulet DG — Print Recipe — The Culinary Codex

A luxurious Cameroonian party dish of fried chicken pieces and ripe plantains tossed in a vibrant sauce of tomatoes, bell peppers, and fresh vegetables.

Ingredients

1 whole chicken, cut into pieces
4 ripe plantains, sliced
4 large tomatoes, chopped
2 red bell peppers, sliced
2 green bell peppers, sliced
2 large onions, sliced
3 cloves garlic, minced
1 carrot, julienned
1 cup green beans, trimmed
2 tbsp tomato paste
1/2 cup vegetable oil
1 tsp curry powder
2 bouillon cubes
Salt and pepper to taste

Instructions

1 Season chicken with salt, garlic, curry powder, and bouillon. Marinate for 30 minutes.
2 Fry chicken pieces in oil until golden and cooked through. Set aside.
3 Fry plantain slices until golden and caramelized. Set aside.
4 In the same oil, sauté onions until translucent. Add tomato paste and fry 2 minutes.
5 Add chopped tomatoes, bell peppers, carrots, and green beans. Cook on medium heat for 15 minutes.
6 Return chicken and plantains to the pot, toss gently to coat in sauce. Simmer 5 minutes and serve hot.

Did You Know?

Poulet DG got its name because only wealthy executives ("Directeurs Generaux") could originally afford to make it with a whole chicken and ripe plantains.