Poulet DG (African Plantain and Chicken Stew)
Poulet DG- an exotic tomato-based African plantain and chicken stew. Full of not only chicken and plantains but also carrots, onion, mixed veggies and a touch of herbs and spices.
Servings 4 people
Ingredients
- 2 pounds skinless chicken cut into pieces
- 4 pounds ripe plantains peeled and cut into bite-size pieces
- 1 large onion peeled and diced
- 1 tbsp green seasoning paste or garlic ginger paste.
- 5 large ripe tomatoes diced
- 1 cup carrots peeled and cut into bite-size pieces
- 1 cup green beans chopped
- 1/4 cup olive oil
- 1 tsp salt
- 2 seasoning cubes
- 1 tsp black pepper
- 1 tbsp parsley
- habanero pepper optional
- 1 tsp chili flakes optional
Instructions
- Heat oil in a large skillet and fry the plantains till well cooked and golden brown. Drain and set aside.
- In a large pot, heat oil over medium heat. Add onions and sauté for about 3 minutes till nicely browned.
- To that, add green seasoning paste and sauté till fragrant; about 1 minute.
- At this point, add salt, seasoning cube, pepper and sauté for 30 seconds.
- Follow by adding the tomatoes, and fry the tomatoes till well broken down and cooked.
- Add chicken and habanero pepper and stir till well coated with the tomato sauce. Reduce the heat to medium-low, cover the pot and cook the chicken for 20 minutes without adding water. The chicken will produce some of its juices, so don't worry.
- Last but not least, add carrots and green beans. Mix well and simmer on medium-low heat for 7 minutes.
- Lastly, add fried plantains; chili flakes and parsley and mix gently. Simmer once more with a covered lid for 3 minutes on low heat.
Notes
- For healthier dish, fry plantains in air-fryer or bake in the oven.
- Chopping habanero will add more spice to this dice. If you want a milder taste, leave the habanero pepper whole.
- Note that I made this dish without adding any water because it wasn't necessary. Incase your stew turns out dry, simply add a little bit of water to thin it out.