Poulet DG
Non-vegetarian
Browned chicken braised with carrots, green beans and peppers, then tossed with fried ripe plantains so they soak up the sauce. A Cameroonian celebration favourite.
Poulet DG is a Cameroonian main course, ready in about 1 hour 25 minutes and made with chicken pieces, skin-on and plantain. It serves 6 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Serves
- 6
- Level
- Intermediate
- Calories
- 753
Method
Step 1
Season the chicken with the garlic (opens in a new tab), ginger, 1 tsp salt and the pepper (opens in a new tab). Brown it in 2 tbsp oil in a wide pot, in batches, then set aside.
- 12 min
- medium-high heat
- Dutch oven / casserole pot (opens in a new tab)
Step 2
Soften the onions (opens in a new tab) in the same pot, add the tomatoes (opens in a new tab) and cook down to a thick sauce. Return the chicken with the stock and the whole chilli, cover and simmer.
- 25 min
- medium-low heat
How it looks · Photo: Magda Ehlers on Pexels Step 3
Meanwhile heat the frying oil and fry the plantain (opens in a new tab) slices until deep golden on both sides; drain on paper.
- 12 min
- 175°C
- medium-high heat
- Frying pan / skillet (opens in a new tab)
Food safety: Never leave hot oil unattended and keep a lid nearby.
Step 4
Add the carrots (opens in a new tab), green beans (opens in a new tab) and peppers (opens in a new tab) to the chicken with the rest of the salt and cook uncovered until just tender and the sauce coats the pieces.
- 10 min
- medium heat
Food safety: Chicken should reach 74 °C at the thickest part.
Step 5
Fold in the fried plantains (opens in a new tab), warm through for 2–3 minutes so they absorb the sauce, scatter with parsley (opens in a new tab) and serve.
- 3 min
- low heat
How it looks · Photo: Klaus Nielsen on Pexels
About this dish
- Origin
- Cameroon · Commonly attributed'DG' stands for directeur général; the name is usually explained as a dish fit for the boss.Also popular in Gabon, Côte d'IvoireMore food from Cameroon
- Dish
- Lunch · Dinner · Main courses
- Cooking method
- Braised, Deep-fried, Sautéed
- Taste
- savoury, sweet & savoury, aromatic / warmly spiced
- Diet
- No gluten ingredients · Dairy-free · No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein - Good for
- Festive & celebration · One-pot
- Cook more with
- Chicken pieces, skin-on · Plantain · Onion · Garlic · Fresh ginger · Tomato
- Techniques
- Deep-frying · Sautéing · Simmering · Braising
Allergens
- May contain: Celeryfrom chicken stock
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
753 kcal per serving
Calculated1 serving ≈ 553 g · recipe makes 6
Where the energy comes from
- Protein 22%
- Carbohydrate 28%
- Fat 51%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 753 kcal | 136 kcal |
| Protein | 41.9 g | 7.6 g |
| Carbohydrate | 53.1 g | 9.6 g |
| Net carbohydrate | 47.5 g | 8.6 g |
| Sugars | 27.9 g | 5.1 g |
| Added sugars | 0 g | 0 g |
| Fibre | 5.6 g | 1 g |
| Fat | 43.1 g | 7.8 g |
| Saturated fat | 9.7 g | 1.8 g |
| Trans fat | — | — |
| Cholesterol | 151 mg | 27 mg |
| Sodium | 815 mg | 147 mg |
| Salt equivalent | 2 g | 0.4 g |
Vitamins & minerals per serving
- Potassium
- 1408 mg
- Calcium
- 68 mg
- Iron
- 3.3 mg
- Magnesium
- 110 mg
- Vitamin A (RAE)
- 461 µg
- Vitamin C
- 81 mg
- Vitamin D
- 0.4 µg
- Vitamin B12
- 0.6 µg
- Folate (DFE)
- 79 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: fresh red chilli, parsley.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Use plantains that are yellow with a few black spots: sweet, but firm enough to hold their shape.
Common mistakes
- Stirring hard after adding the plantains — fold gently or they break up.
Serve with
- Usually served on its own as a one-dish meal, with a cold drink.
Storage
- Keeps 2 days in the fridge; the plantains soften.
Reheating
- Reheat covered in a low oven or pan.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Chicken pieces, skin-on, cut into 10–12 pieces1.2 kg · 1200 g
- Plantain, ripe but firm, sliced on the diagonal4 piece · 720 g
- Tomato, chopped2 piece · 240 g
- Carrot, cut in batons3 piece · 180 g
- Green beans, trimmed and halved150 g
- Red bell pepper, sliced1 piece · 120 g
- Fresh red chilli, whole, pricked (optional)1 piece · 6 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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