Cameroonian Poulet DG Vegetable Skillet

Ingredients

• 1 1/4 lb boneless chicken thighs, cut into chunks
• 2 ripe plantains, peeled and cut into 1/2-inch slices
• 1 carrot, sliced; 1 bell pepper, diced; 1 cup green beans
• 4 tbsp neutral oil, divided
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 1 cup chicken stock
• 1 1/2 cups rice, for serving
• 1 lemon, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Heat 3 tablespoons of the oil in a wide skillet over medium-high heat and fry the plantain slices in a single layer for 2 to 3 minutes per side, until deep golden and caramelised at the edges. Drain them on a rack and salt lightly.
3. Use properly ripe plantains, yellow with black patches. Green ones stay starchy and will not sweeten however long you fry them.
4. Pour off all but a tablespoon of the oil. Season the chicken with salt and pepper and brown it in the same pan over medium-high heat for 5 to 6 minutes, turning, until well coloured. Lift it out.
5. Add the remaining oil, the onion, carrot, and bell pepper, and cook for 6 minutes until softened, then add the garlic and ginger for 30 seconds.
6. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the diced tomatoes and cook for 6 minutes until jammy.
7. Return the chicken with the stock and green beans, cover, and simmer for 12 to 15 minutes, until the chicken reaches 165F (74C) and the sauce has thickened.
8. Fold the fried plantain through at the very end so it stays golden rather than dissolving, season to taste, and serve over the rice with the cilantro and lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.