Poulet DG

By Precious Kitchen · 110 min

Ingredients

Instructions

1. Blend all the garlic, ginger, celery, parsley, optional habanero, and half the onion with half a cup of water into a smooth paste.
2. Rinse the chicken, pat it dry and cut it into pieces. Put them in a pot with 3/4 of the spice paste, half a teaspoon of salt, 2 seasoning cubes, half the white pepper and one cup of water. Cover and cook on medium-high heat for 20 minutes.
3. While the chicken cooks, heat the oil in a second pot over medium heat. Slice the plantains into rounds and deep-fry until golden brown, in two batches if the pot is small.
4. When the chicken is done, lift it from the stock onto a baking tray lined with foil and greased with oil. Keep the stock aside. Grill in the oven at 400°F (about 200°C) for about 15 minutes, until golden brown.
5. Pour off all but a small amount of the frying oil from the plantain pot, keeping the rest for later. Heat the remaining oil over medium-high heat.
6. When the oil is hot, add the remaining onion and saute. Add the tomatoes and cook until they no longer taste sour, stirring from time to time. Meanwhile, chop the carrots, green beans, bell peppers and green onions.
7. Add the rest of the spice paste and cook for 2 minutes. Then add the chicken stock, remaining seasoning cubes and white pepper, stir, and simmer together for 2 minutes.
8. Add the grilled chicken and stir well, then add the fried plantains and stir gently so they do not turn mushy. If it looks dry, add a couple of tablespoons of water. Add the chopped vegetables, mix, and cook for 2 more minutes on the heat, then turn off the flame. For softer vegetables, cook a couple of minutes longer.

Summarized from Precious Kitchen's video. Watch it for the details.

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