Poulet DG
Poulet DG, which translates to 'Director General Chicken,' is a flavorful dish featuring pan-fried chicken and ripe plantains simmered in a rich tomato and vegetable sauce. It's a celebratory dish often reserved for special occasions and honored guests, embodying a blend of French-inspired techniques with local Congolese ingredients.
🧂 Ingredients
- 1 piece (about 3.5-4 lbs) Whole chicken(cut into small, serving-sized pieces)
- 5 medium Ripe plantains(peeled and sliced into 1-inch rounds)
- 2 large Onions(1 finely chopped for sauce, 1 sliced for garnish)
- 6 cloves Garlic(minced)
- 1 inch piece Ginger(minced)
- 5 medium Tomatoes(chopped or pureed)
- 3 medium Carrots(cut into ½ inch slices)
- 0.5 lb Green beans(trimmed and cut)
- 2 medium Bell peppers(any color, seeded and chopped)
- 0.5 cup Vegetable oil(for frying plantains and searing chicken)
- 2 tbsp Tomato paste
- 2 large Chicken bouillon cubes
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 1 tsp Chili powder(optional, for heat)
- 0.5 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt, pepper, chili powder (if using), and one crushed bouillon cube. Let marinate for at least 30 minutes.
💡 Tip: For deeper flavor, marinate the chicken for a few hours or overnight in the refrigerator. - 2
While the chicken marinates, peel the ripe plantains and slice them into 1-inch rounds. Heat about ½ cup of vegetable oil in a large skillet or Dutch oven over medium-high heat. Fry the plantain slices until golden brown on both sides. Remove with a slotted spoon and set aside on paper towels to drain.
- 3
In the same skillet (or a clean one), add a little more oil if needed. Sear the marinated chicken pieces until golden brown on all sides. Remove the chicken and set aside.
- 4
In the same skillet, add the finely chopped onion, minced garlic, and minced ginger. Sauté until fragrant, about 2-3 minutes. Add the chopped tomatoes and tomato paste, stirring well. Cook for about 5-7 minutes until the tomatoes have broken down and the sauce starts to thicken.
- 5
Add the sliced carrots, chopped green beans, and chopped bell peppers to the skillet. Stir well and cook for about 5 minutes until the vegetables begin to soften slightly.
- 6
Return the seared chicken to the skillet. Add the remaining crushed bouillon cube and about ½ cup of water (or chicken broth) if the sauce seems too dry. Stir everything together, cover the skillet, and reduce the heat to low. Simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- 7
Gently stir in the fried plantains. Cook for another 5 minutes, allowing the plantains to absorb some of the sauce. Taste and adjust seasoning with salt and pepper as needed.
- 8
Garnish with fresh chopped parsley before serving. Poulet DG is traditionally served hot.
💡 Tip: This dish pairs well with fufu, rice, or fried plantains.
💡 Pro Tips
- ✓Using ripe plantains is key for sweetness and texture. They should be yellow with some brown spots.
- ✓Don't overcrowd the pan when frying plantains or searing chicken; cook in batches if necessary.
- ✓Adjust the amount of chili powder to your preference for heat.
- ✓The sauce should be rich and flavorful; add a little water or broth if it becomes too thick during simmering.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes use boneless chicken thighs for quicker cooking.
- A splash of white wine can be added to the sauce for extra depth of flavor (though not strictly traditional).
- Other vegetables like peas or corn can be added.