Poulet DG

Ingredients

• 1.2 kg chicken pieces
• 3 medium ripe plantains
• 1 large red bell pepper
• 1 large green bell pepper
• 3 medium carrot
• 3 medium tomato
• 2 tbsp tomato paste
• 1 large onion
• 5 cloves garlic
• 1 tbsp ginger
• 1 tsp thyme
• 1 whole scotch bonnet
• 150 ml chicken stock
• 150 ml vegetable oil
• 0.25 bunch parsley

Steps

1. Marinate chicken pieces with salt, pepper, garlic, ginger, and thyme for 30 minutes.
2. Slice ripe plantains diagonally 1.5cm thick and fry in vegetable oil until golden; drain.
3. In the same pan, fry chicken until deep golden on both sides; remove and set aside.
4. Pour off most of the oil, leaving about 3 tablespoons.
5. Fry chopped onion, sliced bell peppers, and carrots until slightly softened.
6. Stir in tomato paste and blended tomatoes; simmer 5 minutes.
7. Return chicken to the pan, add a splash of chicken stock and a chopped scotch bonnet.
8. Cover and simmer 20 minutes; fold in the fried plantains and cook 5 more minutes to warm through.
9. Sprinkle with chopped parsley and serve immediately.

Tips

• The name means "Director General" — a fancy dish for special occasions.
• Slightly overripe plantains (yellow with black spots) are ideal — they hold shape but caramelize.