Poulet DG
Poulet DG, meaning 'Director General's Chicken,' is a rich and flavorful dish originating from Cameroon but also popular in Equatorial Guinea. It features tender chicken pieces stir-fried with a medley of vegetables and sweet, ripe plantains, all simmered in a savory tomato-based sauce. This hearty one-pot meal is often reserved for special occasions and guests, reflecting its esteemed status.
🧂 Ingredients
- 1 (about 3.5-4 lbs) Whole chicken(cut into small, serving-size pieces)
- 2 tsp Salt
- 1.5 tsp Black pepper
- 0.5 tsp White pepper
- 0.5 cup Vegetable oil(for frying chicken and plantains)
- 1 Large onion(chopped)
- 6 Garlic cloves(minced)
- 3 tbsp Ginger(minced)
- 5 Roma tomatoes(chopped)
- 2 tbsp Tomato paste
- 3 Carrots(chopped)
- 0.5 lb Green beans(chopped)
- 2 Bell peppers (any color)(chopped)
- 0.5 cup Parsley(fresh, chopped)
- 2 Bouillon cubes (chicken)
- 5 medium Ripe plantains(peeled and sliced into 1/2-inch thick pieces)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt, black pepper, and white pepper. Set aside.
💡 Tip: Ensure all pieces are evenly coated. - 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 chicken and set aside. Leave about 2-3 tablespoons of oil in the pot.
- 3
Add the sliced onions to the pot and sauté until translucent. Add the minced garlic and ginger and cook until fragrant, about 1 minute.
- 4
Stir in the chopped tomatoes and tomato paste. Cook, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.
- 5
Add the chopped carrots and green beans to the pot. Cook for about 5 minutes, stirring occasionally.
- 6
Add the chopped bell peppers and cook for another 3-5 minutes until slightly tender.
- 7
Crumble the bouillon cubes into the pot and stir to combine. Add the browned chicken back into the pot.
💡 Tip: Ensure the bouillon is evenly distributed. - 8
Add about 1/2 cup of water (or chicken broth if available) to the pot. Stir everything together, cover, and simmer on low heat for about 20-25 minutes, or until the chicken is cooked through and tender.
- 9
While the chicken is simmering, heat enough vegetable oil in a separate pan for deep-frying. Fry the sliced plantains until golden brown on both sides. Drain on paper towels.
- 10
Gently stir the fried plantains and chopped parsley into the chicken and vegetable mixture. Cook for another 5 minutes to allow the flavors to meld.
- 11
Taste and adjust seasoning if needed. Serve hot.
💡 Tip: Poulet DG is often served with rice or fufu.
💡 Pro Tips
- ✓Use ripe plantains for sweetness and a softer texture.
- ✓Don't overcrowd the pan when frying chicken or plantains; cook in batches if necessary.
- ✓Adjust the amount of habanero pepper (if using) to your spice preference.
- ✓The dish can be made ahead and reheated, making the flavors even richer.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a habanero pepper (finely chopped) for a spicy kick.
- Use chicken broth instead of water for a richer sauce.
- Some recipes include other vegetables like leeks or celery.