Poulet Mayo
Poulet Mayo, a popular street food from Kinshasa, features chicken marinated in a blend of spices, then roasted or grilled, and finally tossed with mayonnaise and fresh vegetables. It's a flavorful and satisfying dish that showcases Congolese urban culinary creativity.
🧂 Ingredients
- 1 kg Whole chicken(cut into pieces)
- 4 tbsp Mayonnaise
- 1 tsp Mustard
- 1 tsp Dry rosemary
- 1 tsp Dry thyme
- 1 tsp Smoked paprika
- 2 tbsp Chicken seasoning
- 0.5 tsp Nutmeg(ground)
- 0.5 medium Green bell pepper(chopped)
- 0.5 medium Yellow bell pepper(chopped)
- 0.5 medium Cucumber(diced)
- 3 stalks Green onions(chopped)
- 1 medium Onion(sliced)
- Salt(to taste)
- Black pepper(to taste)
- 0.25 cup Olive oil
👨🍳 Instructions
- 1
Preheat oven to 190°C (375°F).
💡 Tip: Ensure oven is fully preheated before placing chicken inside. - 2
Season the chicken pieces generously with salt, pepper, chicken seasoning, smoked paprika, and nutmeg. Ensure all pieces are well-coated.
💡 Tip: Allow chicken to marinate for at least 30 minutes for better flavor infusion. - 3
Place the seasoned chicken on a baking rack set over a baking sheet. Roast for 40 minutes, or until the chicken is cooked through and lightly browned.
💡 Tip: This initial roasting helps to render some fat and cook the chicken before mixing with other ingredients. - 4
While the chicken is roasting, prepare the vegetables: chop the bell peppers, dice the cucumber, and chop the green onions. Slice the onion for charring.
💡 Tip: Uniform chopping and dicing ensures even cooking and distribution in the final dish. - 5
Heat a grilling pan over medium heat. Lightly char the sliced onion halves on the grill pan for a smoky flavor, then set aside.
💡 Tip: Charring the onion adds a subtle smoky depth without overpowering the dish. - 6
Once the chicken is roasted, let it cool slightly. Debone the chicken and cut it into small, bite-sized pieces.
💡 Tip: Removing bones makes the dish easier to eat and allows for better mixing with other ingredients. - 7
In a large bowl, combine the bite-sized chicken pieces with the chopped bell peppers, diced cucumber, chopped green onions, and charred onion. Add the mayonnaise, mustard, rosemary, thyme, and a pinch of salt and pepper.
💡 Tip: Use good quality mayonnaise for the best flavor. - 8
Mix all the ingredients thoroughly until the chicken and vegetables are well coated with the mayonnaise mixture.
💡 Tip: Ensure even distribution of the mayonnaise dressing for consistent flavor in every bite. - 9
Line a new bowl with parchment paper. Place the chicken and vegetable mixture into the lined bowl. Wrap the mixture tightly with the parchment paper, then wrap again with another sheet of parchment paper, and finally with aluminum foil.
💡 Tip: Double wrapping helps to keep the mixture moist and prevents it from drying out during the second bake. - 10
Place the wrapped mixture back onto a baking sheet and bake in the preheated oven at 180°C (350°F) for another 30 minutes.
💡 Tip: This second bake allows the flavors to meld together and ensures everything is heated through. - 11
Remove from the oven, unwrap carefully, and serve hot.
💡 Tip: Poulet Mayo is often served with fried plantains, rice, or fries.
💡 Pro Tips
- ✓For a spicier version, add a pinch of chili flakes or a finely chopped scotch bonnet pepper to the mayonnaise mixture.
- ✓Homemade mayonnaise can be used for an even richer flavor.
- ✓Ensure the chicken is cooked through in the first roasting stage to avoid undercooked meat.
🔄 Variations
- Add a squeeze of lemon juice to the mayonnaise mixture for a brighter flavor.
- Incorporate other vegetables like chopped tomatoes or avocado.