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Cameroonian Poulet DG with bone-in chicken, fried plantain, and vegetables.

Cameroonian Poulet DG

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Cameroonian chicken braised with fried plantain, carrots, green beans, peppers, tomato, and aromatic spices.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cameroonian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Plantain
  • 3 lb bone-in chicken thighs and drumsticks cut at the joints
  • 2 tsp fine salt divided
  • 1 tsp ground black pepper
  • 1 tsp sweet paprika
  • 1/2 cup neutral oil divided
  • 4 large ripe plantains peeled and cut into angled chunks
Vegetables and Sauce
  • 1 large yellow onion sliced
  • 5 cloves garlic minced
  • 1 inch fresh ginger grated
  • 3 medium ripe tomatoes chopped
  • 2 tbsp tomato paste
  • 3 medium carrots cut into batons
  • 8 oz green beans trimmed and halved
  • 2 medium bell peppers cut into broad strips
  • 2 cups chicken stock or water
  • 4 sprigs fresh thyme
  • 2 whole bay leaves

Equipment

  • Large Dutch oven
  • Large skillet
  • Tongs
  • Chef's knife

Method
 

Brown the Chicken and Plantain:
  1. Season chicken with 1 1/2 teaspoons salt, pepper, and paprika. Heat half the oil in a Dutch oven and brown the chicken in batches, then set aside.
  2. Heat remaining oil in a skillet and fry plantain in batches until broadly browned but still firm. Drain and set aside.
Braise the Chicken:
  1. Pour off excess oil from the Dutch oven. Cook onion for 5 minutes, then garlic and ginger for 1 minute. Add tomatoes and tomato paste and cook for 6 minutes.
  2. Return chicken with stock, thyme, bay leaves, and remaining salt. Cover and simmer for 25 minutes.
Add the Vegetables:
  1. Add carrots, green beans, and peppers. Simmer uncovered for 12 minutes, then fold in plantain and cook for 5 to 8 minutes until the vegetables and chicken are tender. Remove thyme stems and bay leaves.

Nutrition

Calories: 650kcalCarbohydrates: 54gProtein: 39gFat: 32gSaturated Fat: 8gCholesterol: 150mgSodium: 860mgFiber: 7gSugar: 19g

Notes

  • Fry the plantain only until browned and add it near the end so the pieces hold their shape.
  • Refrigerate for three days; reheat gently so the plantain does not break apart.