Poulet DG

Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Cut plantains into rounds about an inch thick.

7. 7

   Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.

8. 8

   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

9. 9

   Serve immediately.

Notes de l’Africook