Poulet DG

Poulet DG is a celebratory main course from Cameroon whose initials nod to the “Directeur Général,” a nickname that hints at its status as a dish once associated with formal entertaining and special guests. Over time, it became a beloved weekend and family gathering centerpiece across cities and villages. The hallmark of the preparation is a rich, aromatic stew layered with sautéed vegetables and sweet fried plantains, brought together with a seasoned sauce and finished with a final toss that marries savory and lightly sweet flavors. What follows keeps the spirit of that tradition while streamlining technique for a reliable home-cooked result.

Ingredients

• 1 whole cut-up chicken (about 1.5 kg)
• 4–5 ripe plantains, peeled and cut into thick coins or batons
• 2 medium carrots, sliced on a bias
• 2 cups trimmed green beans
• 2 mixed-color bell peppers, sliced
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 thumb of ginger, grated
• 4 ripe tomatoes, chopped
• 1 large leek, white and light green parts sliced
• 1 rib celery, finely diced
• 1 whole scotch bonnet (pierced) or to taste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp ground white pepper
• 1/2 tsp ground black pepper
• 1 crumbled bouillon cube
• Kosher salt, to taste
• About 1/2 cup vegetable oil, plus more as needed for frying
• 2 tbsp chopped parsley for finishing

Preparation

1. Pat the chicken dry and season all over with 1 1/2 tsp salt, the white pepper, half the minced garlic, half the grated ginger, the thyme, and half the crumbled bouillon cube. Massage the seasonings into the pieces. For best results, chill briefly; set a reminder with the cooking timer before you start on the vegetables.
2. Peel and cut the plantains, then slice the onions, leek, and bell peppers. Chop the tomatoes and dice the celery. Slice the carrots and trim the green beans. Keep the remaining minced garlic and grated ginger nearby. Pierce the scotch bonnet once with a knife tip.

Cooking process

Fry the plantains and brown the chicken

1. In a deep skillet or Dutch oven, heat a shallow layer of vegetable oil. Fry the plantains in batches until golden at the edges, turning for even color. Use the cooking timer to help prevent over-browning. Transfer the fried plantains to a rack or paper-lined tray and lightly sprinkle with a pinch of salt.
2. Pour off excess vegetable oil until about 3 tbsp remain. Over medium-high heat, brown the seasoned chicken pieces on all sides. Work in batches so the pan isn’t crowded. Set the browned chicken aside; keep the flavorful oil in the pot.

Build the aromatic sauce

1. Lower the heat to medium and add the sliced onions and leek to the hot vegetable oil. Cook, stirring, until softened and lightly sweet. Add the remaining garlic and ginger; stir just until fragrant.
2. Stir in the chopped tomatoes and cook until they collapse into a pulpy base. Season with a pinch of salt. Add the sliced bell peppers, the celery, and the carrots, tossing to coat in the sauce.
3. Nestle in the bay leaves and the pierced scotch bonnet. Sprinkle in the remaining half of the bouillon cube, the black pepper, and a touch more white pepper. Return the browned chicken and any juices to the pot and gently fold to combine. If the pot looks dry, add a spoon or two more of vegetable oil and continue.
4. Cover and let the mixture burble gently; set the cooking timer and cook until the chicken is cooked through and the vegetables are tender with a bit of bite. Check seasoning with salt as needed.
5. Add the green beans and cook briefly until crisp-tender; the cooking timer helps you keep them bright and snappy.

Finish and serve

1. Remove the bay leaves and the whole scotch bonnet. Gently fold in the fried plantains so they keep their shape. Finish with chopped parsley.
2. Taste and balance: a small pinch of salt lifts sweetness, a touch of black pepper adds depth, and the residual warmth of the scotch bonnet should be present but not overwhelming.

How to enjoy

Let the pot rest briefly so flavors settle, then serve family-style. A classic approach is to spoon the glossy stew to the center of a platter, scatter extra parsley over the top, and make sure each portion includes tender pieces of chicken, colorful vegetables, and a generous share of caramel-edged plantains. If you like, accompany with a simple side of steamed rice or a fresh salad to contrast richness. For a bolder finish, add a few drops of the reserved scotch bonnet cooking liquid from the pot to individual plates.

Tips and variations

• Oil choices: Neutral vegetable oil is traditional for frying, but some cooks blend in a spoon of palm oil for color, or a drizzle of peanut oil for nuttiness.
• Heat level: Keep the scotch bonnet whole for gentle perfume; slice it for more heat, or remove seeds to soften the kick.
• Texture: Fry the plantains to a deep blond for a firmer bite, or to a deeper amber for extra sweetness—use the cooking timer to standardize your batches.
• Greens: Stir a handful of chopped spinach at the end if you like; it steams quickly in the residual heat of the saucy chicken and vegetables.

Storage and reheating

Cool leftovers, store airtight, and reheat gently until the stew is piping hot, adding a spoon of vegetable oil if needed to revive the sheen. Re-crisping the reserved fried plantains briefly in a skillet before folding back in helps preserve their texture.