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Poulet D.G

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!
Course Main
Cuisine African
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8
Calories 558kcal
Author Imma

Ingredients

  • 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

Instructions

  • 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
  • Serve immediately.

Notes

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

Nutrition

Calories: 558kcal | Carbohydrates: 54g | Protein: 34g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 203mg | Potassium: 1472mg | Fiber: 8g | Sugar: 25g | Vitamin A: 16095IU | Vitamin C: 60.4mg | Calcium: 109mg | Iron: 4.2mg