Plat principal
Poulet DG (Director General's Chicken)
A festive Cameroonian dish of fried chicken and ripe plantains sautéed with colourful vegetables in a savoury seasoned sauce.
Prep30 min
Cooking45 min
Total1 h 15
Servings6
DifficultyHard
Calories600 kcal
Saved by 1 people
Preparation
1 h 15- Cook the chicken in a pot with a little water, one onion, 1/2 bell pepper and the garlic for 10 minutes.
- Meanwhile, prepare the carrots and set them aside.
- Cut the tomatoes into small dice and set them aside.
- Trim the green beans and cut them into small pieces, then set them aside.
- Put oil in a frying pan and brown the chicken pieces well on each side.
- Set the chicken pieces aside.
- Cut the plantains into rounds.
- Fry the plantain rounds.
- Set the plantain aside.
- Sauté the carrots, green beans, tomatoes and the rest of the bell peppers in a pot with a little oil.
- Add the rest of the onion cut into slices.
- Season with the stock cube and ginger, add the chilli and a glass of water.
- Gradually add the chicken and the plantain, then mix. Cook for another 10 minutes. It's ready. Serve hot, enjoy!
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