Entree: Central African Republic – Central Culinary Region – Poulet DG (Braised and roasted chicken cooked with ripe plantains, tomatoes, and vegetables in a savory sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil, plus 3 tbsp (45 ml) more for frying plantains
- 2 ripe plantains, about 1 lb (450 g) peeled and cut into 1/2-inch (1 cm) slices
- 1 large onion, chopped (about 1 cup / 150 g)
- 1 red bell pepper, seeded and chopped (about 5 oz / 150 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 1 1/4 cups / 300 g) or 1 cup (225 g) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) ground coriander
- 1/4 tsp (1 g) cayenne pepper or to taste
- 1/2 cup (120 ml) chicken stock
- 1 tbsp (15 ml) palm oil or additional vegetable oil
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- Salt to taste

Instructions

1. Season the 4 bone-in chicken thighs with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat.
2. Brown the chicken thighs, skin-side down first, until golden on both sides, about 4–5 minutes per side. Transfer chicken to a plate and set aside.
3. In the same pan add 3 tbsp (45 ml) oil and fry the plantain slices in batches until golden and caramelized on both sides, about 2–3 minutes per side. Drain on paper towels and set aside.
4. Reduce heat to medium and add the chopped onion and red bell pepper to the pan. Sauté until softened, about 5 minutes. Add minced garlic and ginger and cook 1 minute more until fragrant.
5. Stir in chopped tomatoes (or crushed tomatoes), 2 tbsp (30 ml) tomato paste, 1 tsp (5 g) smoked paprika, 1/2 tsp (2 g) ground coriander and 1/4 tsp (1 g) cayenne. Cook 3–4 minutes to meld flavors.
6. Return the browned chicken to the pan, nestling the pieces into the sauce. Pour in 1/2 cup (120 ml) chicken stock and 1 tbsp (15 ml) palm oil or vegetable oil. Bring to a simmer, cover, and cook over low heat 20–25 minutes until the chicken is cooked through and tender.
7. Uncover, arrange the fried plantain slices on top of the chicken, and simmer uncovered 5–7 minutes to allow the plantains to warm and the sauce to thicken slightly. Adjust salt to taste.
8. Sprinkle with chopped parsley or cilantro and serve hot with steamed rice or boiled cassava for a traditional accompaniment.