dinner · dairy-free · gluten-free
Poulet DG
'Director General' chicken: fried chicken and ripe plantains tossed in a pepper-tomato vegetable sauce.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor, Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Marinate chicken in the blended aromatics 1 hour; simmer in a little water 15 minutes, keep stock.
-
2
Fry chicken until golden; fry plantains until caramelized.
-
3
Sauté vegetables and tomatoes in oil with the chili.
-
4
Add chicken and 240 ml stock; simmer 10 minutes, until the chicken reaches 74°C (165°F).
-
5
Fold in plantains and serve.
