Poulet DG

Ingredientes

• 1 pound boneless chicken thighs
• 1 stalk celery
• 3 stalks parsley
• 1 teaspoon grated ginger
• 3 cloves garlic
• 1/2 onion
• salt
• 1/4 teaspoon white pepper (optional)
• 1 onion
• 3 tomatoes
• 3 carrots
• 1-2 bell pepper
• 10-12 green beans
• Oil as needed
• 1 teaspoon adobo seasoning plus 1/2 cup water or 1 chicken stock cube plus 1/2 cup water or substitute chicken stock
• To finish : yellow ripe plantains

Modo de preparo

1. 1

   Blend the marinade ingredients together except the chicken and add to the chicken. Marinate for fifteen minutes to an hour or overnight for intense flavour.

2. 2

   Meanwhile cut the vegetables into desired sizes together with the plantains. Deep fry the plantains till cooked through, set aside.

3. 3

   Heat about two tablespoons oil in a saucepan on medium heat. Rob off any marinade from the chicken thighs reserving the marinade for later. Smear and brown the chicken in the saucepan on both sides. It should not necessary cook through, remove and set aside.

4. 4

   Add about two tablespoons more oil if there is no longer any oil in the saucepan. Add the onions, fry till translucent. Add the chopped tomatoes, reserved marinade, adobo seasoning and water/ chicken stock/ stock cube plus water. Simmer for about two minutes.

5. 5

   Add the chicken to finish cooking in the sauce. Add the cut vegetables. You might need to add a splash of water to loosen it if the sauce is too thick. Simmer till desired tenderness is achieved.

6. 6

   Now add in previously fried plantains, stir, turn of heat and serve. Can be eaten alone or serve with rice.