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Poulet à la Banane Plantain
A flavorful and comforting dish featuring tender chicken cooked with ripe plantains in a rich, savory sauce, often seasoned with local spices.
ð§ ææ
- 1 kg Chicken pieces(bone-in, skin-on thighs and drumsticks recommended)
- 3 large Ripe plantains(peeled and cut into 1-inch chunks)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed or diced)
- 500 ml Chicken broth
- 3 tbsp Palm oil or vegetable oil
- 1 tsp Thyme(dried)
- 1 leaf Bay leaf
- to taste Salt
- to taste Black pepper
- 1 small Optional: Scotch bonnet pepper(finely chopped, for heat)
ðšâð³ äœãæ¹
- 1
Season chicken pieces generously with salt and pepper.
- 2
Heat palm 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 chopped onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Stir in crushed tomatoes, thyme, and bay leaf. Cook for 5 minutes, stirring occasionally.
- 5
Return the browned chicken to the pot. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes.
- 6
Add the plantain chunks to the pot. If using, add the chopped scotch bonnet pepper. Stir gently to combine. Cover and continue to simmer for another 15-20 minutes, or until the plantains are tender and the chicken is cooked through.
- 7
Adjust seasoning with salt and pepper to taste. Remove bay leaf before serving.
ð¡ ããã®ã³ã
- âUse ripe plantains for a sweeter flavor and softer texture.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âThis dish pairs well with rice or fufu.
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- Add other vegetables like bell peppers or okra.
- Substitute chicken with firm fish or beef.