Poulet D.G (Chicken Plantains and Vegetables) — a cross between stir-fried chicken meal and fricassee – classic French stew of chicken and vegetables. Perfect for holidays and gatherings!
The name of this dish certainly does not give the content away. The only give away is the chicken, but what kind of chicken? Well, let me do the honor -Poulet D.G is a cross between stir-fried chicken meal and Fricassee (classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream.). There are different variations to this meal depending on the preparation.
This French-inspired meal uses indigenous spices, vegetables, and plantains, for this ultimate chicken recipe. Truly, nurturing and delicious – not to mention visually appealing.
Its name suggests that it is superior to other chicken meals and made for the boss (Directeur General). It has evolved from being served in fine restaurants to being included in special occasion meals at home, during festivities, and for honored guests.
This meal is traditionally made with skin- on, bone-in whole chicken cut, for extra flavor. (You can use boneless, skinless chicken for this recipe). I sautéed the chicken in oil for a few minutes to add some flavor, then to intensify the flavor, I added the green spice blend, cook for a couple of minutes, followed by the vegetables. You should add the fried unripe plantains immediately before serving to retain its crunchiness.
This one-pot meal will unquestionably become a household favorite. Make sure everyone is ready to eat right away because this chicken dish tastes 100% better when it is hot.
Watch How To Make It
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- 1 whole chicken, 3½ to 4 pounds, skin on and cut into small chunks
- Salt and pepper to taste
- 1 large onion, chopped
- 1½ cup parsley, chopped
- 1½ cup celery, chopped
- 1 tomato, chopped
- 1 bulb garlic, peeled
- ¾-1 cup oil
- 1 pound carrots, cut into ½ inch slices (frozen preferable)
- 1 pound green beans, cut (I used frozen)
- 2-3 green peppers
- 5-6 plantains, medium ripe
- 2 tablespoons Maggie or chicken bouillon
- Oil, for deep frying the plantains
- Season the chicken on both sides with a tablespoon of salt and 1½ tablespoon of pepper. Preheat a Dutch oven or other large, heavy pot over medium-high heat.
- Add ½ cup of oil to the pot. Add half the chicken and fry it, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with the remaining chicken, or you can place all the chicken in the pot as I did and let it brown for about 10 minutes.
- Blend the onions, parsley, celery, tomato, and garlic in a food processor or blender into a fine paste. Pour all the mixture into the pot, scraping up any browned bits with a wooden spoon. Add Maggie or chicken bouillon, occasionally stirring, for 8-10 minutes. Add about ½ a cup of water if needed.
- Mix the carrots and green beans into the pot of chicken; let it simmer for 2 to 3 minutes. Finally, add the green peppers, stir and let them blend, turn off the stove.
- Using a sharp knife, cut both ends off the plantain. This will make it easy to grab the plantain skin. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove plantain peel by pulling it back.
- Cut plantains into rounds about an inch thick.
- Heat a large skillet or cast iron with oil up to ½ inch deep on medium-high heat until hot but not smoking.
- Fry the plantains until golden brown, then toss them with the chicken and vegetable medley. But hold off on this until you are ready to serve the meal.
- Serve immediately.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.