Entree: Equatorial Guinea – Central Culinary Region – Poulet DG (Braised chicken with fried plantains and mixed vegetables in a savory-spicy tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) total
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 3 tbsp (45 ml) palm oil or vegetable oil
- 2 tbsp (30 ml) vegetable oil for frying plantains
- 1 large yellow onion, sliced — about 1 1/2 cups (175 g)
- 4 garlic cloves, minced — about 1 tbsp (9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (adjust to taste)
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz) (400 g) crushed tomatoes
- 1 cup (240 ml) chicken stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 2 medium carrots, sliced — about 1 1/2 cups (150 g)
- 2 bell peppers (red and/or green), sliced — about 2 cups (240 g)
- 2 ripe large plantains, peeled and cut on the diagonal into 1/2-inch (1 cm) slices
- 1 tbsp (15 ml) lemon or lime juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- Cooked white rice, for serving (optional)

Instructions

1. Season the chicken pieces with 1 tsp salt and 1/2 tsp pepper. In a large heavy pot or Dutch oven, heat 3 tbsp oil over medium-high heat and brown the chicken in batches until golden on all sides, about 6–8 minutes per batch; transfer to a plate.
2. In the same pot, add sliced onion and sauté until softened, about 5 minutes. Add garlic, ginger and chopped Scotch bonnet and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes, chicken stock, bay leaves and thyme. Scrape up browned bits from the bottom of the pot.
4. Return the browned chicken to the pot, bring to a simmer, cover partially, and cook over low heat until chicken is tender, about 30–35 minutes.
5. Meanwhile, heat 2 tbsp oil in a frying pan over medium heat. Fry plantain slices in batches until golden and caramelized, about 2–3 minutes per side; drain on paper towels and lightly season with a pinch of salt.
6. When chicken is nearly done, add carrots and bell peppers to the pot and simmer 8–10 minutes until vegetables are tender-crisp. Adjust seasoning with remaining salt and pepper and stir in lemon or lime juice.
7. Gently fold fried plantains into the chicken and vegetable mixture to warm through for 2 minutes. Sprinkle with chopped parsley or cilantro and remove bay leaves.
8. Serve hot over steamed white rice so the sauce can be mopped up with the rice and plantains.