RCI-MT.004.0678.001
Poulet DG (Poulet Directeur Général)
Poulet DG (Poulet Directeur Général) from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- one Chicken1 unitcut into serving-sized
- one-quarter cup oil1 unit
- 1 unit
- one Maggi® cube and/or a one-inch piece of fresh ginger root (peeled and minced) or a teaspoon of powdered ginger and/or fresh herbs of your choice (parsley1 unitcelery leaf, etc.)
- one garlic clove1 unitminced
- two carrots1 unitchopped
- haricots verts or thin French green beans1 unitends trimmed (optional)
- two or three sweet peppers (bell peppers): green1 unityellow, orange, or red, cleaned and chopped (optional)
- two tomatoes1 unitchopped or canned tomatoes (optional)
- one Onion1 unitchopped
Method
1
Cut the chicken into serving-sized pieces and season generously with salt and black pepper.
2
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches if necessary, add the seasoned chicken pieces to the hot oil and brown them on all sides until golden, about 8-10 minutes total.
10 minutes
4
Remove the browned chicken pieces and set aside on a clean plate.
5
Add the chopped onion to the remaining oil in the pot and sauté until translucent, about 3-4 minutes.
4 minutes
6
Stir in the minced garlic and ginger (fresh or powdered), along with the Maggi cube if using, and cook for 1 minute until fragrant.
1 minutes
7
Add the chopped carrots, green beans (if using), and bell peppers (if using), stirring well to combine with the aromatics.
8
Return the browned chicken pieces to the pot, nestling them among the vegetables.
9
Add the chopped tomatoes (fresh or canned) and any fresh herbs such as parsley or celery leaf, then stir gently to combine.
1 minutes
10
Reduce heat to low, cover the pot, and simmer until the chicken is cooked through and the vegetables are tender, about 25-30 minutes.
30 minutes
11
Taste and adjust seasoning with additional salt, black pepper, or herbs as needed before serving.