poulet DG

Directeur Général chicken with fried plantain and vegetables.

Ingredients

• 1.2 kg Chicken
• 4 Ripe plantains
• 3 Carrots
• 200 g Green beans
• 2 Bell peppers
• 2 Onions
• 3 Tomatoes
• 5 cloves Garlic
• 2 tbsp Ginger
• 2 cups Frying oil
• 2 tsp Salt
• 1 tsp Black pepper

Method

1. Season and fry the chicken — Marinate with garlic, ginger, salt and pepper, then fry until golden and set aside.
2. Fry the plantains — Fry the ripe plantain slices until caramelised at the edges.
3. Cook the vegetables — Sauté the carrots, beans and peppers so they stay crisp.
4. Make the sauce — Cook the onion and tomato into a thick base.
5. Combine — Return the chicken, fold in the vegetables and plantain, and toss over the heat 5 minutes.
6. Poulet DG is ready — Serve immediately while the plantain is still crisp at the edges.

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