Entree: Cameroon – Central Culinary Region – Poulet DG (Director General's Chicken)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 3 large ripe plantains, peeled and cut on the diagonal into 1/2 in (1.2 cm) slices, approx. 2 lb (900 g)
- 1 cup (240 ml) vegetable oil (for frying)
- 2 tbsp (30 ml) red palm oil (optional, for color and flavor)
- 2 medium onions, thinly sliced (approx. 10 oz / 280 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 3 medium tomatoes, blended or crushed, approx. 12 oz (350 g)
- 2 tbsp (30 g) tomato paste
- 2 carrots, cut into batons, approx. 8 oz (225 g)
- 1 cup (150 g) green beans, trimmed and halved
- 1 red bell pepper, sliced (approx. 6 oz / 170 g)
- 1 green bell pepper, sliced (approx. 6 oz / 170 g)
- 2 bay leaves
- 2 bouillon cubes (Maggi) or 2 tsp (8 g) bouillon powder
- 1 scotch bonnet pepper, minced (optional; or 1/4 tsp / 1 g cayenne)
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1/4 cup (60 ml) water or chicken stock
- 2 tbsp (30 g) chopped parsley or cilantro, for garnish

Instructions

1. Season chicken pieces with 1 tsp (6 g) salt, 1 tsp (5 g) black pepper, and crumble in the bouillon cubes; rub well and let sit 15–30 minutes while preparing other ingredients.
2. Heat 1 cup (240 ml) vegetable oil in a large skillet or pot over medium-high heat. Fry plantain slices in batches until golden brown on both sides, about 2–3 minutes per side. Drain on paper towels and set aside.
3. In the same pot, drain excess oil leaving about 2–3 tbsp (30–45 ml). Add 2 tbsp (30 ml) red palm oil if using for color. Brown chicken pieces in batches over medium-high heat until golden (about 6–8 minutes per side). Remove browned chicken and set aside.
4. Reduce heat to medium, add sliced onions to the pot and sauté until soft and translucent, about 5 minutes. Add minced garlic and ginger and cook 1 minute until fragrant.
5. Stir in tomato paste and cook 2 minutes, then add blended tomatoes. Scrape up browned bits from the bottom and bring sauce to a simmer.
6. Return chicken pieces to the pot, add bay leaves, minced scotch bonnet (if using), carrots, and 1/4 cup (60 ml) water or stock. Cover and simmer gently 20 minutes.
7. Add green beans and bell peppers, nestle fried plantains into the sauce (reserve a few for garnish if desired). Continue to simmer uncovered 10–12 minutes until vegetables are tender, chicken is cooked through (internal 165°F / 74°C), and sauce has thickened, turning chicken once so flavors meld.
8. Adjust seasoning with salt and pepper. Remove bay leaves. Garnish with chopped parsley/cilantro and serve hot, traditionally with steamed rice or boiled yams.