Poulet DG

Poulet DG combines chicken with fried plantains and vegetables in a tomato-based sauce. Carrots, green beans and bell peppers are familiar additions, while onion, garlic, ginger and celery season the chicken and sauce. Firm ripe plantains provide sweetness and retain their shape; some preparations use green plantains instead.^[1]

The chicken may be cooked in an aromatic stock and then browned by frying or in the oven. Plantain pieces are fried separately before they are mixed with the chicken, tomato sauce and vegetables. The name expands the French abbreviation DG as directeur général, or managing director, recalling the dish’s association with high-ranking guests. It is prepared for special occasions and to welcome visitors.^[1]