Poulet Dg | FoodieAtlas

Ingredients

For the Poulet DG:
1 whole chicken (about 1.5 kg), cut into pieces
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1-2 tablespoons ground ginger
1-2 tablespoons ground black pepper
1 tablespoon ground paprika
1-2 tablespoons ground crayfish
1-2 tablespoons Maggi or seasoning cubes (optional)
Salt to taste
2 large tomatoes, chopped
1 bell pepper, chopped
2-3 tablespoons tomato paste
2-3 large plantains, peeled and sliced
1-2 cups chicken broth or water
1 cup frozen or fresh green peas (optional)
1-2 tablespoons chopped fresh parsley or cilantro (optional)

Instructions

Prepare the Chicken

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and minced garlic. Saut√© until the onions are translucent.

Season and Brown the Chicken

Add the chicken pieces to the pot. Season with ground ginger, ground black pepper, ground paprika, ground crayfish, Maggi or seasoning cubes (if using), and salt.

Stir well to coat the chicken with the spices and cook until the chicken is browned on all sides.

Add Tomatoes and Peppers

Add the chopped tomatoes, bell pepper, and tomato paste to the pot.

Stir well and cook for about 5 minutes, allowing the tomatoes to break down and form a sauce.

Simmer

Pour in the chicken broth or water, ensuring the chicken is covered.

Bring to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the chicken is cooked through and tender.

Prepare the Plantains

While the chicken is cooking, heat a little oil in a separate pan and fry the plantain slices until golden brown and crispy. Set aside.

Add Peas and Plantains

If using, stir in the green peas and cook for an additional 5 minutes.

Gently fold in the fried plantain slices.

Serve

Garnish with chopped fresh parsley or cilantro if desired.