The Boss's Chicken

One of the first dishes I tasted here is probably as typical Cameroonian as there is: Poulet Director General.

It's as delicious as it looks in the recipe and the photo.

Everyone has his or her own version. This is Chantale's.

Poulet D.G.

Ingredients

• 1 whole chicken, about 3 pounds, or chicken breasts
• 5 to 6 medium ripe plaintains
• 6 medium tomatoes, chopped
• 1 large onion, divided and chopped
• 1 tbsp bouillon cube
• 3 cloves garlic, chopped
• fresh basil, parsely, celery, chopped and divided
• vegetable oil for deep frying
• 2 tbsp olive oil or vegetable oil
• black pepper as desired
• 1 tbsp salt

1. Wash chicken then cut into small pieces.
2. Cook chicken pieces with half of the onions, half of the spices, 1 tsp salt, and pepper in 1 cup water.
3. Heat the oil with medium high heat. 
4. Meanwhile cut plantains in 1-1/2 inch rounded pieces, then deep fry in the oil. Cook by a small amount at a time, about 10 minutes or until each portion is dark brown. Set aside
5. When the chicken is done (15 to 20 minutes) drain, reserving the stock.
6. Heat 2 tbsp oil and sauté chicken until browned on all sides. Remove from heat. Set aside.
7. Add leftover onions, garlic to the pan. Sauté until soft. Add leftover spices. Sauté for one minute. Add tomatoes. Cook tomatoes until water is absorbed. Add the chicken liquid, bouillon cube, and black pepper. Cook 2 to 3 minutes. Return chicken and plantains to the pan. Cook 1 more minute.

Poulet D.G. is ready.  Bon appetit.