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Poulet DG is a one-of-a-kind, easy-to-adore dish. In a flavorful tomato sauce, it includes an amazing combination of chicken, luscious plantains, and vegetables. And believe me when I say that nothing beats this combination.
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.
What Is Poulet DG?
Poulet is the French word for chicken. DG is the acronym for Directeur Général in French, which means managing director or CEO in English. To translate directly, Poulet DG in French means Chicken CEO in English. An unusual name for a dish, right?
It is a delicious chicken and plantain dish that is usually served on special occasions in Cameroon and a totally perfect recipe for father’s day.
Where Does Poulet DG Comes From?
This dish originates from Cameroon. 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.
What You Need To Make Poulet DG
- Ripe plantains: Now you shouldn’t use plantains that are overripe here because we don’t want them to get mushy and ruin your precious meal. They should be firm to the touch.
- Whole Chicken: This meal is traditionally made with skin- on, bone-in whole chicken cut, for extra flavor. You could equally use chicken parts like chicken thighs or drumsticks.
- Tomatoes: You also need some lovely tomatoes. If they are not lovely, well don’t use them.
- Spices & Vegetables: Then you need some spices and herbs. Garlic, ginger, celery. And some vegetables too. I typically use carrots, green beans, bell pepper and green onions.
How To Make Delicious Poulet DG
There are different variations to this meal depending on the preparation but generally, the chicken is marinated before being cooked with a blend of fresh herbs, adding another layer of taste. After that, the skin is browned to give it a lovely crispy texture.
Plantains are probably one of my favorite things. Here the semi-ripe plantain gives this dish the perfect sweetness and a nice texture with each bite. Temperature, storage conditions, and other environmental factors all influence how long plantains take to ripen. Green plantains take about 2-3 days to ripen to the right consistency for this dish. On the skin, there should be no dark spots (too ripe).
For this recipe, I sautéed the chicken in oil for a few minutes to add some flavor, then to intensify 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.
Storage & Reheating
You can store in air tight container for few days in the fridge and will last some weeks in the freezer. Allow to defrost before warming in the microwave.
If you like this recipe you might also like some of my other chicken recipe. Check them out below:
- South Africa Peri Peri Chicken
- Senegalese Chicken Yassa
- Moroccan Chicken Tagine
- Muamba Chicken (Muamba De Galinha)
- Chicken Afritada
Remember this meal is for CEOs and you my friend, you are a CEO in your own right. Make sure you enjoy this with a chilled glass of juice or something.
If there’s anything better than Poulet DG, I haven’t found what it is. If you know anything better than this please let me know below and I will chase after it. Everyone needs to eat now and then so if you are going to eat, make it memorable. Make it DG! Full printable recipe below;
Poulet DG
Ingredients
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
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.
