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Fried Plantains with Poulet DG

Fried Plantain with Poulet DG (Director General) is a fabulicious African meal featuring fried plantains, chicken, and vegetables in a tasty French-inspired herb sauce.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 558kcal
Author Imma

Ingredients

Poulet DG

  • 1 small onion, chopped
  • 4 cloves garlic
  • cup fresh herbs (parsley, celery, basil, etc.)
  • 1-1½ pounds boneless chicken, cut into small chunks
  • Salt to taste
  • 1 teaspoon ground white pepper
  • 2-3 tablespoons cooking oil (butter and olive oil work, too)
  • 2-3 fresh tomatoes, diced
  • ½ teaspoon smoked paprika
  • ½ cup chicken broth (optional)
  • 1 pound vegetables (carrots, green beans, green pepper, etc.)

Fried Plantains

  • 1 ripe plantain
  • Oil for frying (Lard it awesome if you have it!)

Instructions

Poulet DG

  • Blend the onions, garlic, and fresh herbs in a food processor or blender into a rough paste.
  • Salt and pepper your chicken, and stir in 2-3 tablespoons of the herb blend to the chicken. Set aside. (You may do this step ahead of time and let it marinate.)
  • Preheat a Dutch oven or other large, heavy pot over medium-high heat.
  • Add 2-3 tablespoons of oil to the pot. Add the chicken, sauté for about 5-7 minutes chicken, turning once, until golden brown on both sides—transfer chicken to a plate.
  • Dump the rest of the herb mixture, tomatoes, and paprika into the pot, scraping up any browned bits with a wooden spoon, occasionally stirring, for 8-10 minutes. Add about ½ a cup of chicken stock if it gets too dry.
  • Mix the carrots, green beans, and green peppers into the pot; let it simmer for 2-3 minutes. Adjust seasonings to taste. Turn off the stove.

Fried Plantains

  • Using a sharp knife, cut both ends off of the plantain. That will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.
  • Cut plantains into round slices about an inch thick.
  • Heat a large, heavy-bottomed or cast-iron skillet with oil about ½ inch deep on medium-high until hot but not smoking.

  • Fry the plantain rounds until golden brown, set aside until you’re ready to serve the meal, then toss them in with the chicken and vegetables.

  • Serve immediately. Enjoy!

Notes

  • The fried unripe plantain goes in immediately before serving to retain its crunchiness. This is how I do it: cook everything and wait until everyone is ready, then fry the plantains. It sure makes a difference because it tastes 100% better when hot.
  • Plantains are great green or ripe, so it depends on how sweet you want them. When people see black plantains, they tend to think they’re rotten; however, that’s when they’re the sweetest. 

Nutrition

Calories: 558kcal