Poulet DG
Poulet DG, which translates to 'Chicken Boss' or 'Director's Chicken,' is a popular Cameroonian dish featuring chicken pieces stir-fried with plantains, vegetables, and a flavorful sauce. It's a celebratory dish often enjoyed at gatherings and special occasions.
🧂 Ingredients
- 1.5 kg Chicken pieces(Bone-in, cut into serving sizes (thighs, drumsticks, wings))
- 3 large Ripe plantains(peeled and cut into 1-inch thick rounds)
- 2 large Onions(1 chopped, 1 sliced)
- 2 medium Bell peppers(1 red, 1 green, deseeded and sliced)
- 4 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1/2 cup Vegetable oil
- 1 cup Chicken broth
- 2 tbsp Tomato paste
- 1 tbsp Curry powder
- 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)
👨🍳 Instructions
- 1
Season chicken pieces with salt, pepper, and curry powder. Set aside.
💡 Tip: Allow chicken to marinate for at least 15 minutes. - 2
Heat 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
In the same pot, add sliced onions and cook until softened, about 5 minutes. Add chopped tomatoes, minced garlic, and grated ginger. Cook for another 5-7 minutes until tomatoes break down.
- 4
Stir in tomato paste, dried thyme, and bay leaf. Cook for 2 minutes until fragrant.
- 5
Return the browned chicken to the pot. Add chicken broth and bring to a simmer. Cover and cook for 20 minutes, or until chicken is almost cooked through.
- 6
Add the plantain rounds and sliced bell peppers to the pot. If using, add the chopped scotch bonnet pepper. Stir gently to combine.
💡 Tip: Be careful not to break the plantains. - 7
Cover and continue to simmer for another 15-20 minutes, or until plantains are tender and cooked through, and chicken is fully cooked. The sauce should have thickened.
💡 Tip: Adjust seasoning with salt and pepper as needed. - 8
Remove the bay leaf before serving. Serve hot, ensuring each portion has chicken and plantains.
💡 Tip: Poulet DG is often served with rice or fried plantains.
💡 Pro Tips
- ✓Use ripe but firm plantains for best results.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓Ensure the chicken is well-browned for deeper flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like carrots or green beans.
- For a richer sauce, a touch of coconut milk can be added towards the end of cooking.
- Marinate the chicken overnight for enhanced flavor.