Poulet D.G (Chicken Plantains and Vegtables) — 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 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 instensify 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.
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!
- 1 whole chicken 3 1/2 to 4 pounds skin on, cut into small chunks
- Salt and pepper to taste
- 1 large onion
- 1 1/2 cup parsley
- 1 1/2 cup celery
- 3/4 - 1 cup oil
- 1 pound carrots cut into 1/2 inch slices frozen preferable
- 1 pound cut green beans I used frozen
- 1 garlic bulb
- 2 -3 green pepper
- 5-6 unripe – to medium -ripe plantains
- 2 large Maggie or 2 Tablespoon chicken bouillons
- Oil for deep frying the plantains
Brown Chicken Season chicken on both sides with 1 tablespoon salt, 1 tablespoon 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat.
Add ½ cup oil to pot. Add half the chicken, Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken or you can just place all the chicken tin the pot like I did and let it brown for about 10 minutes.
Blend the onions, parsley, and celery, 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 , stirring occasionally, for about 8-10 minutes . Add about ½ a cup of water if need be.
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 it blend, turn off the stove.
Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back.
Cut plantains into rounds about an inch thick.
Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
Fry the plantains until golden brown , then toss plantains with medley of chicken and vegetables . Hold off ,on this part, until you are ready to serve the meal