Fried Plantains with Poulet DG

Step 1

Blend the onions, garlic, and fresh herbs in a food processor or blender into a rough paste.

Step 2

Salt and pepper your chicken, and stir in 2-3 tablespoons of the herb blend to the chicken. Set aside. (You may do this step ahead of time and let it marinate.)

Step 3

Preheat a Dutch oven or other large, heavy pot over medium-high heat.

Step 4

Add 2-3 tablespoons of oil to the pot. Add the chicken, sauté for about 5-7 minutes chicken, turning once, until golden brown on both sides—transfer chicken to a plate.

Step 5

Dump the rest of the herb mixture, tomatoes, and paprika into the pot, scraping up any browned bits with a wooden spoon, occasionally stirring, for 8-10 minutes. Add about ½ a cup of chicken stock if it gets too dry.

Step 6

Mix the carrots, green beans, and green peppers into the pot; let it simmer for 2-3 minutes. Adjust seasonings to taste. Turn off the stove.

Step 7

Using a sharp knife, cut both ends off of the plantain. That will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.

Step 8

Cut plantains into round slices about an inch thick.

Step 9

Heat a large, heavy-bottomed or cast-iron skillet with oil about ½ inch deep on medium-high until hot but not smoking.

Step 10

Fry the plantain rounds until golden brown, set aside until you’re ready to serve the meal, then toss them in with the chicken and vegetables.

Step 11

Serve immediately. Enjoy!