This dish is a fricassee of chicken, vegetables, and savory spices. It is super yummy and a great way to stretch your chicken and make the veggies appealing even to the picky eater. The colorful veggies provide an assortment of vitamins and fiber as nature intended.
Poulet DG is a favorite Cameroonian dish that used to be affordable only by the movers and shakers!
When I have a surplus of veggies, I make this dish. You can never go wrong with Poulet DG!
Here is how I make mine:
What you need
– One whole chicken (pasture raised is always better) cut up into serving sizes
– ¼ cup olive oil
– Salt and black pepper to taste
– 2 seasoning cubes
– 1 tbsp minced Ginger
– 1 tbsp minced garlic
– ¼ cup fresh chopped cilantro (or any herb of choice)
– 2 cups cut carrots
– 2 cups cut green beans
– 1 cup sliced bell peppers (the more colorful the better)
– 1 sliced onions
– 1 cup diced fresh tomatoes
What you do
– Combine chicken, a table spoon of oil, spices, salt, pepper, onions, carrots, green beans and peppers in a bowl. Mix well and let marinate for 1- 3 hours.
– Heat the rest of the oil in a large skillet.
– Add chicken and fry until lightly browned
– Add remaining ingredients, except tomatoes which should be saved for last. Reduce heat and do not cover.
– Simmer, stirring regularly, until chicken is done and liquid partly evaporated leaving some sauce.
– If the pot becomes dry before chicken is done, add warm water or chicken stock by the tablespoon.
– Add tomatoes and simmer for a few minutes more.
It is usually served with dodo (fried ripe plantains).
If eating for FATLOSS, you may choose to skip the plantains and enjoy the DG with a double servings of vegetables.
REMEMBER: You are SHAPED by what you eat.
Make today a HEALTHY and FIT one!