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Poulet DG Style Citronné
A vibrant and tangy chicken dish, 'DG' style, featuring a lemon-infused sauce with vegetables, often served with rice.
ð§ ææ
- 1 kg Chicken pieces(e.g., thighs and drumsticks, skin on or off)
- 3 large Lemons(juiced, plus zest from 1 lemon)
- 2 medium Onions(chopped)
- 2 medium Bell peppers(mixed colors, sliced)
- 400 g Tomatoes(chopped)
- 5 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Vegetable oil
- 250 ml Chicken broth
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the chicken pieces generously with salt and pepper. In a large bowl, toss the chicken with half of the lemon juice and lemon zest.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Stir in the sliced bell peppers and chopped tomatoes. Cook for about 8-10 minutes, until the vegetables begin to soften.
- 5
Return the browned chicken to the pot. Pour in the chicken broth and the remaining lemon juice. Bring the mixture to a simmer.
- 6
Cover the pot, reduce heat to low, and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving.
ð¡ ããã®ã³ã
- âFor a deeper lemon flavor, marinate the chicken in lemon juice and zest for at least 30 minutes before cooking.
- âEnsure the chicken is cooked through to avoid any undercooked meat.
- âAdd a pinch of chili flakes for a touch of spice.
- âThe 'DG' in the name is often associated with a popular brand or style, implying a well-prepared, flavorful dish.
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- Add sliced plantains to the stew during the last 15 minutes of cooking.
- Include other vegetables like carrots or green beans.
- For a creamier sauce, stir in a tablespoon of tomato paste with the tomatoes.