👨‍🍳 作り方

1. 1

   Season the chicken pieces generously with salt and pepper. Set aside.

   💡 プロのコツ: You can also marinate the chicken with minced garlic and ginger for a few hours or overnight for deeper flavor.
2. 2

   Heat about 1/4 cup of vegetable oil in a large pot or Dutch oven over medium-high heat. Fry the chicken pieces in batches until golden brown on all sides. Remove the chicken and set aside, leaving about 2-3 tablespoons of oil in the pot.

3. 3

   Add the chopped onions to the pot and sauté until translucent. Add the minced garlic and ginger and cook until fragrant, about 1 minute.

4. 4

   Add the chopped tomatoes and cook until they soften and break down, about 10-15 minutes. Stir in the carrots, green beans, bell peppers, and scotch bonnet pepper (if using). Cook for another 5 minutes.

5. 5

   Crumble in the chicken bouillon cubes and stir to combine. Return the fried chicken to the pot. Stir everything to coat with the vegetable mixture. Add about 1/2 cup of water if needed to create a sauce. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

6. 6

   While the stew simmers, heat enough vegetable oil for deep-frying in a separate pan over medium-high heat. Fry the sliced plantains until golden brown and caramelized. Remove from the oil and drain on paper towels.

7. 7

   Once the stew is ready, stir in the chopped fresh parsley. Serve the Poulet DG hot, accompanied by the fried plantains.