Poulet DG - Easy Chicken & Plantain Recipe

Welcome to the heart of Cameroonian cuisine! Today, we’re diving into a truly special dish that’s a star among chicken recipes: Poulet DG. Translating to "Poulet Directeur Général" or "General Manager's Chicken," this isn't just any weeknight meal; it's a celebration in a pot, a dish so rich and satisfying, it was traditionally reserved for VIPs and special occasions. But don't let the fancy name intimidate you! While it tastes absolutely restaurant-level, our authentic Cameroonian Poulet DG is surprisingly approachable for home cooks looking for unique dinner ideas recipes that burst with flavor.
Unlike a typical West African pepper soup, Poulet DG is a hearty, saucy stew, brimming with tender chicken, sweet ripe plantains, and a vibrant tomato-herb sauce. It’s the perfect blend of sweet and savory, with just the right amount of spice to awaken your taste buds. Whether you're a beginner eager to explore new chicken dishes or an experienced cook seeking an authentic taste of Cameroon, get ready to add this incredible easy dinner meal to your repertoire. Let's get cooking!

Ingredients

• For the Chicken:
• 2.5-3 lbs (about 1.1-1.4 kg) bone-in, skin-on chicken pieces (thighs, drumsticks, or a cut-up whole chicken)
• 1 teaspoon salt, or to taste
• ½ teaspoon black or white pepper
• 1 bouillon cube (chicken or vegetable, check for gluten-free if needed), crushed
• For the Plantains:
• 4-5 large ripe plantains (yellow with some black spots, still firm)
• 2-3 cups neutral oil (vegetable, canola, or avocado) for frying
• For the Green Seasoning Paste:
• 1 medium onion, roughly chopped
• 4-5 cloves garlic
• 1-inch piece fresh ginger, peeled and roughly chopped
• 2 stalks celery, roughly chopped
• ½ cup fresh cilantro or parsley (or a mix)
• 1 small hot pepper (like Scotch Bonnet or habanero), stemmed (adjust to your spice preference)
• ¼ cup water
• For the Sauce & Vegetables:
• 1 large onion, thinly sliced
• 1 (14.5 oz / 411g) can crushed tomatoes or 1.5 cups fresh pureed tomatoes
• 3 cups chicken or vegetable stock/broth
• 2 medium carrots, peeled and sliced into rounds or half-moons
• 1 cup fresh green beans, trimmed and halved
• 1 large bell pepper (any color, or a mix of red, yellow, green), cored and sliced
• 2-3 green onions (scallions), chopped (optional, for garnish)
• Salt and pepper to taste

Directions

1. Make the Green Seasoning Paste In a blender or food processor, combine the roughly chopped onion, garlic, ginger, celery, cilantro/parsley, and hot pepper with ¼ cup of water. Blend until you have a smooth, vibrant green paste. Divide the paste: set aside about ½ cup for marinating the chicken and reserve the rest for the sauce.
2. Season & Cook the Chicken Pat your chicken pieces dry. In a large bowl, toss the chicken with ½ cup of the green seasoning paste, 1 teaspoon salt, ½ teaspoon black/white pepper, and the crushed bouillon cube. Mix well to ensure every piece is coated. You can marinate this for at least 15-30 minutes, or for deeper flavor, cover and refrigerate for up to overnight.
3. Heat 2 tablespoons of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, carefully add the chicken pieces in batches, without overcrowding the pot. Brown the chicken for 5-7 minutes per side until golden and partly cooked through. Don't worry about cooking it completely; it will finish simmering in the sauce. Remove the browned chicken to a plate and set aside, leaving any delicious fond (brown bits) and rendered fat in the pot.
4. Fry the Plantains Peel your ripe plantains and slice them into rounds about ½–¾ inch thick. In a large skillet or frying pan, heat 2-3 cups of neutral oil over medium-high heat. Once the oil is hot (a small piece of plantain should sizzle immediately), carefully fry the plantain slices in batches. Fry for 2-4 minutes per side, until they are golden brown and lightly crisp at the edges. They should feel tender but still hold their shape when gently pressed with a fork. Use a slotted spoon to transfer the fried plantains to a wire rack or a plate lined with paper towels to drain excess oil. Set aside.
5. Build the Tomato & Herb Sauce Using the same Dutch oven where you browned the chicken (add a splash more oil if needed), reduce the heat to medium. Add the thinly sliced onion and sauté for 5-7 minutes until translucent and softened.
6. Stir in the crushed or pureed tomatoes. Cook, stirring occasionally, for 8-10 minutes, allowing the tomatoes to deepen in color and lose their raw, acidic edge. The sauce should thicken slightly.
7. Now, add the remaining green seasoning paste to the pot. Cook for another 3-5 minutes, stirring constantly, to mellow the raw garlic and ginger flavors and infuse the sauce.
8. Pour in the chicken or vegetable stock/broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes. The sauce should become rich and thick enough to coat the back of a spoon.
9. Simmer Chicken in the Sauce Return the browned chicken pieces, along with any accumulated juices from the plate, to the simmering sauce. Stir gently to coat the chicken. Cover the pot and continue to simmer on low heat for 25-35 minutes, or until the chicken is fully cooked through, tender, and easily pulls away from the bone. Taste the sauce and adjust salt and pepper as needed. If there's too much oil floating on top, you can skim some off with a spoon, or leave it for extra flavor.
10. Finish with Vegetables & Plantains Add the sliced carrots and green beans to the pot. Stir them into the sauce and continue to simmer for another 8-10 minutes, or until the vegetables are tender-crisp – you want them cooked but still with a slight bite.
11. Next, stir in the sliced bell peppers. Cook for just 2-3 minutes; this keeps them vibrant and slightly crisp. If using, add the chopped green onions now.
12. Finally, gently fold in the fried plantains. Be very careful not to break them up too much. Simmer for just 2-3 minutes more, allowing the plantains to warm through and absorb some of the delicious sauce. The sauce should coat all the ingredients without being soupy. If it's too thick, add a splash of water; if too thin, simmer uncovered for a few extra minutes.
13. Serve hot and enjoy your homemade Poulet DG!