Poulet DG
Poulet DG, which translates to 'Director General Chicken,' is a flavorful Congolese dish featuring pan-fried chicken pieces simmered with a medley of vegetables and served with fried plantains. It's a celebratory dish often prepared for special occasions.
🧂 Ingredients
- 1 piece Whole chicken(about 3.5-4 lbs, cut into bite-sized pieces)
- 2 tsp Salt
- 1.5 tsp Black pepper
- 0.5 cup Vegetable oil(for frying chicken and plantains)
- 1 piece Large onion(chopped)
- 6 cloves Garlic(minced)
- 3 tbsp Ginger(minced)
- 5 medium Tomatoes(chopped)
- 3 medium Carrots(chopped)
- 0.5 lb Green beans(chopped)
- 2 pieces Bell peppers(various colors, chopped)
- 1 piece Scotch bonnet pepper(optional, for heat)
- 2 pieces Chicken bouillon cubes
- 4 medium Ripe plantains(peeled and sliced)
- 0.5 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and pepper. Set aside.
💡 Tip: You can also marinate the chicken with minced garlic and ginger for a few hours or overnight for deeper flavor. - 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
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
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
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
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
Once the stew is ready, stir in the chopped fresh parsley. Serve the Poulet DG hot, accompanied by the fried plantains.
💡 Pro Tips
- ✓For a richer flavor, consider using ripe plantains, which will be sweeter.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓This dish can also be made with goat meat or beef.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include blending onions, parsley, and celery into a paste for the sauce base.
- Unripe plantains can also be used, but they will have a starchier texture.