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Poulet D.G

A cross between stir-fried chicken and fricassee - a classic French chicken and vegetable stew. It's flavorful and perfect for holidays and gatherings!
Course Main
Cuisine African
Diet Gluten Free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 386kcal
Author Imma

Ingredients

  • 1 whole chicken, 3½ to 4 pounds, skin on and cut into small chunks
  • Salt and pepper to taste
  • 1 large onion, chopped
  • cup parsley, chopped
  • 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

Instructions

  • 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.

Notes

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 250g | Calories: 386kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 71mg | Potassium: 1074mg | Fiber: 7g | Sugar: 26g | Vitamin A: 12396IU | Vitamin C: 74mg | Calcium: 75mg | Iron: 2mg