Poulet D.G
Ingredients
The chicken
-
1
whole
chicken, 3½ to 4 pounds, skin on and cut into small chunks
-
1
tablespoon
salt
-
1½
tablespoons
pepper
The vegetables
-
1
large
onion, chopped
-
1½
cups
parsley, chopped
-
1½
cups
celery, chopped
-
1
tomato, chopped
-
1
bulb
garlic, peeled
-
1
pound
carrots, cut into ½ inch slices (frozen preferable)
-
1
pound
green beans, cut (frozen preferable)
-
2-3
green peppers
The plantains and oil
-
5-6
medium
ripe plantains
-
¾-1
cup
oil
-
1
cup
oil, for deep frying the plantains
The seasoning
-
2
tablespoons
Maggie or chicken bouillon
Instructions
- Season the chicken with salt and pepper.
- Preheat a large pot over medium-high heat and add oil.
- Fry half the chicken until golden brown, then transfer to a plate and repeat with the remaining chicken.
- Blend the onion, parsley, celery, tomato, and garlic into a fine paste and add to the pot, scraping browned bits.
- Add Maggie or chicken bouillon and stir occasionally for 8-10 minutes, adding water if needed.
- Mix in the carrots and green beans and simmer for 2-3 minutes.
- Add the green peppers and stir, then turn off the heat.
- Prepare the plantains by cutting off the ends and peeling them, then slice into rounds.
- Heat oil in a skillet and fry the plantains until golden brown.
- Toss the fried plantains with the chicken and vegetable mixture just before serving.
Nutrition Facts (estimated)
Servings
8
Calories
386
Total fat
22g
Total carbohydrates
50g
Total protein
4g
Sodium
71mg
Cholesterol
0.1mg
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