Poulet DG - African Chicken Recipe

Hey there, food adventurers! Get ready to embark on a truly delicious culinary journey with Poulet DG, a beloved African chicken recipe that's bursting with flavor. While its roots are firmly in Cameroon, this incredible African dish recipe has become a cherished staple across West and Central Africa, gracing tables from bustling home kitchens to popular TV cooking shows, even finding a special place in countries like Burkina Faso.
So, what exactly is Poulet DG? It’s a magnificent one-pot chicken and plantain stew, simmered in a rich, vibrant tomato-based sauce, and packed with colorful vegetables. The name itself, “Poulet Directeur Général,” translates to "General Manager's Chicken," a nod to its esteemed status as a dish often served to VIPs. But don't let the fancy name intimidate you – this African cuisine recipe is wonderfully approachable for home cooks. It’s comforting, incredibly flavorful, and perfect for gatherings, making it a fantastic way to explore authentic African food recipes. We'll walk you through every step, ensuring your chicken in tomato sauce is nothing short of spectacular, whether you're a beginner or a seasoned chef.
You’re going to absolutely love making this Poulet DG because it offers:
Big, savory flavor: Imagine perfectly spiced chicken, sweet plantains, and bright veggies all mingling in a deep, rich tomato-based sauce. Pure comfort!
Beginner-friendly steps: We've broken it down with clear cues for color, smell, and texture, so you know exactly what to look for at each stage.
Works in a regular US kitchen: No specialty equipment needed here! You likely already have everything you need.
Naturally gluten-free and dairy-free: Just a quick check of your bouillon/stock and seasoning cubes to confirm.
Great for feeding a crowd: It’s the ultimate Sunday dinner or party dish that everyone will rave about.
Ready to dive in and create some magic in your kitchen? Let’s make some unforgettable Poulet DG!

Ingredients

• Chicken & Marinade
• 2 ½ - 3 lbs bone-in chicken thighs and/or drumsticks (or a cut-up whole chicken)
• 1 large onion, roughly chopped
• 4-5 cloves garlic
• 1-inch piece fresh ginger, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• ½ cup fresh parsley or cilantro (or a mix)
• 1 small Scotch bonnet or habanero pepper (or ½ jalapeño for milder heat), stemmed (seeds removed for less spice)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 bouillon cube (chicken or vegetable) or 1/2 cup chicken stock
• 2-3 tablespoons vegetable oil, for browning
• Plantains
• 3-4 firm ripe yellow plantains (with some black spots, but still firm)
• 2-3 cups vegetable oil, for frying
• Vegetables & Aromatics
• 1 large onion, thinly sliced
• 2-3 medium carrots, peeled and sliced into ½-inch rounds
• 1 cup fresh green beans, trimmed and halved
• 1 large red bell pepper, deseeded and sliced
• 1 large green bell pepper, deseeded and sliced
• Optional: A pinch of njangsa (Cameroonian spice) if available, for authentic flavor
• Tomato Base & Seasoning
• 4-5 medium ripe tomatoes, roughly chopped or blended
• 2 tablespoons tomato paste
• 1-2 bouillon cubes or ½ cup chicken broth/stock
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 2-3 tablespoons vegetable oil, for sautéing

Directions

1. Make the Green Marinade In a blender or food processor, combine the roughly chopped onion, garlic, ginger, celery, parsley/cilantro, and hot pepper. Add a splash of water (about ¼ cup) to help it blend. Process until you have a thick, pourable, vibrant green paste.
2. Season & Par-Cook the Chicken In a large bowl, toss the chicken pieces with about ¾ of the green marinade, 1 teaspoon salt, ½ teaspoon black pepper, and the bouillon cube (crumbled) or chicken stock. Let it marinate for at least 30 minutes at room temperature, or ideally, cover and refrigerate overnight for deeper flavor.
3. Heat 2-3 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the marinated chicken pieces in batches until golden on both sides and almost cooked through. Don't overcrowd the pan. Remove the chicken and set aside, reserving any rendered juices in the pot – these are flavor gold for your sauce!
4. Fry the Plantains Peel the firm ripe plantains and slice them into ½ to 1-inch thick rounds.
5. In a separate frying pan or deep skillet, heat 2-3 cups of vegetable oil over medium-high heat. Test the oil with a small plantain piece – it should sizzle steadily, not smoke. Fry the plantain slices in batches until they are light golden brown on both sides. Avoid overcrowding the pan to ensure even cooking and prevent them from getting mushy. Flip them once. Drain the fried plantains on paper towels to absorb excess oil.
6. Build the Tomato Sauce Using the same pot where you browned the chicken (and its flavorful juices!), add 2-3 tablespoons of fresh vegetable oil if needed. Add the thinly sliced onion and cook until softened and translucent, about 3-5 minutes.
7. Stir in the chopped/blended fresh tomatoes and the tomato paste. Cook this mixture down over medium heat, stirring occasionally. This is crucial: you want the sauce to thicken, darken in color, and for the oil to start separating from the tomato mixture (this means the acidity has cooked out). This can take 10-15 minutes. Taste it – it should be rich and savory, not sour.
8. Stir in the remaining green marinade and the reserved chicken juices from browning. Cook for another 2-3 minutes to meld the flavors.
9. Simmer Chicken in the Sauce Return the browned chicken pieces to the tomato base in the pot. Add a splash of stock or water (about ½ cup) if the sauce seems too thick. Bring to a gentle simmer, cover, and cook for 15-20 minutes, or until the chicken is fully cooked through and wonderfully tender (it should reach an internal temperature of 165°F / 74°C).
10. Add Vegetables First, add the harder vegetables: carrots and green beans. Stir them into the stew, cover, and continue to simmer for about 5-7 minutes, until they are just tender-crisp.
11. Next, add the sliced red and green bell peppers. Cook for another 3-5 minutes, just until they are bright and slightly crunchy, retaining their vibrant color.
12. Finish with Plantains & Adjust Seasoning Gently fold in the fried plantain slices. Be careful not to stir too vigorously, as you want them to remain intact.
13. Taste the stew and adjust the seasoning as needed with more salt, pepper, or a pinch more hot pepper if you like. The sauce should be thick enough to cling beautifully to the chicken and plantains but still spoonable.