Poulet DG

Ingredients

Ingredients

• 2 pounds chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon chicken bouillon powder
• 1/4 cup vegetable oil
• 2 ripe plantains
• 1 onion
• 3 garlic cloves
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• 1/2 cup chicken broth
• 3 bell peppers (red, yellow, green)

Instructions

1. Season 2 pounds of chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon chicken bouillon powder. Let marinate for 15 minutes.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces for 8-10 minutes until golden brown and cooked through, turning occasionally. Remove and set aside.
3. In the same skillet, add 2 sliced ripe plantains and fry for 4-5 minutes until golden and caramelized. Remove and set aside with the chicken.
4. Add 1 diced onion and 3 minced garlic cloves to the skillet, sauté for 2 minutes until softened.
5. Stir in 2 tablespoons tomato paste and cook for 1 minute, then add 1 cup diced tomatoes and 1/2 cup chicken broth. Simmer for 5 minutes until the sauce thickens.
6. Slice 3 bell peppers (one each red, yellow, green) into strips and add to the sauce. Cook for 3-4 minutes until tender-crisp.
7. Return the chicken and plantains to the skillet. Toss everything together gently for 2-3 minutes to combine flavors. Adjust seasoning with salt and pepper if needed.

Notes

For a spicier version, add 1/2 teaspoon cayenne pepper to the chicken marinade. Use semi-ripe plantains for a firmer texture if preferred. Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.