Entree: Cameroon – National Cuisine – Poulet DG (Braised chicken stew topped with fried ripe plantains and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 4 ripe plantains, peeled and cut into 1/2-inch (1 cm) slices, approx. 2 lb (900 g)
- 1/3 cup (80 ml) palm oil or neutral vegetable oil, plus 1/2 cup (120 ml) extra for frying plantains
- 2 large onions, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 2 large tomatoes, chopped, about 1 1/2 cups (375 g) or 1 14-oz (400 g) can chopped tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 carrots, sliced, approx. 8 oz (225 g)
- 1 red bell pepper, chopped, approx. 6 oz (170 g)
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 1 Scotch bonnet or habanero pepper, whole or chopped (optional)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 bay leaves
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) Maggi seasoning or soy sauce
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 3 cups (555 g) cooked white rice for serving

Instructions

1. Heat 1/2 cup (120 ml) oil in a large skillet or Dutch oven over medium-high heat. Fry plantain slices in batches until golden and caramelized, about 2–3 minutes per side. Transfer to a paper towel-lined plate and set aside.
2. Season chicken pieces with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. In the same pot, add 1/3 cup (80 ml) palm oil and brown the chicken on all sides over medium-high heat, about 6–8 minutes per side. Remove browned chicken and set aside.
3. Reduce heat to medium, add chopped onions and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook 2 minutes, then add chopped tomatoes, carrots, bell peppers, thyme, bay leaves, Maggi seasoning, remaining salt and pepper. Cook until tomatoes break down, about 6–8 minutes.
5. Return browned chicken to the pot, add chicken stock, bring to a simmer, cover partially, and braise gently until chicken is cooked through and vegetables are tender, about 25–30 minutes.
6. Remove lid, arrange fried plantains on top of the chicken, simmer uncovered 5 minutes to meld flavors and reheat plantains. Adjust seasoning to taste and discard bay leaves.
7. Serve Poulet DG hot with steamed white rice so each plate gets chicken, vegetables, and a generous portion of fried plantains.