Poulet DG Recipe

5 from 14 votes
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A while ago, I had an in-law from another country visit me. I kept pondering on what will be appropriate to serve him. And boom! The idea came! Make him some Poulet DG.

I zoomed to the kitchen, made some and served him. He couldn’t stop gushing about how delicious it was. I love when people from other nationalities taste Cameroonian food – the result is always love at first bite!

Poulet DG is a very unique easy-to-love dish. It features an unbeatable combination of chicken, ripe plantains and vegetables in a flavorful tomato sauce.

And let me tell you, nothing beats this combo. This meal is so special, so “must-makish” that I have put together a how-to video, step by step photos and a printable Poulet DG recipe to make it super easy for you.

Poulet DG in a red Dutch oven.
A little explanation here on why this dish is called Poulet DG. Poulet is the French word for chicken. DG is the acronym for Directeur Général in French, which means managing director or CEO in English. To translate directly, Poulet DG in French means Chicken CEO in English. An unusual name for a dish, right? But let me tell ya why a dish will be named Chicken CEO.
Once upon a time, DG as the dish is fondly called was mainly served to the upper class in Cameroon. Managing directors, CEOs, bosses, Ogas on top. That’s because the dish combines two things that are very special: fried ripe plantains and chicken. Have you heard the adage that says history was made when a ripe plantain touched hot oil? That’s one of my favorite quotes of all time. Seriously! The plantains and chicken are bathed in an exotic tomato sauce. They are garnished with variety of vegetables : carrots, green beans, bell peppers et al. So the DG doesn’t only taste good. It is equally very visually appealing. And I love it.
How to make poulet DG
Chicken is an all-time favourite for me. Whether it’s in peppered gizzardschicken soyachicken rolls, roasted chicken or rice and chicken, I’m always in when the chicken is involved. This Poulet DG is yummy to the one thousandth power! It takes my love for chicken up a notch.
The chicken is cooked in aromatic flavours. The meal is meaty with the perfect balance of sweet and savoury. The mélange of well-seasoned chicken and fried ripe plantains just works. DG as it is fondly called is a must-try. In the video below, I show you how to make the perfect pot of this widely-loved meal. So click below to see me whipping some up!

Please keep reading for step-by-step photos and printable recipe.
A little note for you: If you are try to keep fit you could still make great Poulet DG. You could use unripe plantains in place of ripe. And instead of deep-frying the chicken as is typically done, you could oven-grill it. I oven-grill my chicken most of the time, anyway.
Here are the workers aka ingredients for the Chicken CEO:
Some ripe plantains. Now you shouldn’t use plantains that are overripe here because we don’t want them to get mushy and ruin our precious meal. They should be firm to the touch.
Brown plantains with peppers on a counter.
One whole chicken. Here is mine, miserable and helpless.
Whole chicken on a wooden cutting board.
For the chicken, you could equally use chicken parts like chicken thighs or drumsticks aka condi for fowol.
You also need some lovely tomatoes. If they are not lovely, well don’t use them.
Tomatoes and onion in a bowl.
 Behind the tomatoes, you can see some seasoning cubes aka Maggi and some vegetable oil. Don’t ask me what was happening to the person holding this camera because the picture angles are a tad awkward and some ingredients keep photobombing the other ingredient photos.
Then you need some spices and herbs. Garlic, ginger, celery.
Bowls of ingredients including tomatoes, garlic, and ginger.
And some vegetables too. I typically use carrots, green beans, bell pepper and green onions.
Carrots, green beans, and other produce on a wooden cutting board.
Red, green, orange, and yellow bell pepper.
Aren’t they lovely?? In case you are wondering, I only used a quarter of each bell pepper. If you can’t find the various colours just use one large green bell pepper and your meal will be just as delicious.

How to Make Delicious Poulet DG

Cut up chicken and put in a pot with a blend of garlic, ginger, green onions, celery and onions. Also add in salt, Maggi (seasoning cubes or bouillon powder) and white pepper. Bring to a boil until thoroughly cooked. Remove from stock and set stock aside. Grill chicken for a few minutes in an oven or deep fry to give it a nice golden crust and more flavour. (Grilling is healthier than frying).
Oven grilled chicken in a lined baking dish.
Cut plantains into desired shapes and deep fry until golden brown. I cut mine in circles. And make sure you grab some of these babies and fit into your mouth.
Fried plantains on a paper towel.
 Chop onions and roughly blend tomatoes. Heat some oil then you fry the onions for a few seconds first before adding the tomatoes. Fry until acidity in the tomatoes is gone.
Wooden spoon stirring a pan with tomatoes.
Add the stock from the chicken you reserved earlier and give that a good stir. Then you add in the chicken to bathe in all of that sauce. And let me just tell you, this sauce will be perfect with boiled rice. Finger-licking good just like my Epic Liver Sauce. You should try it sometime!
Person stirring a Dutch oven of chicken.
Now dump your plantains into the pot.
Plantains in a red Dutch oven with chicken.
Stir until the plantain marries well with the chicken and tomato sauce then weep for joy! By this time ladies and gentlemen, you must have chopped up your veggies. Actually, this is something you should do while your tomato fries.
Colorful chopped vegetables on a wooden cutting board.
I love veggies! They make me grow big and strong. And they cover the multitude of sins in greasy dishes. I’m just saying.
Add them to the pot.
Colorful vegetables in a Dutch oven with chicken.
Ladies and gentlemen, give that a good mix. If your DG looks so dry, add a couple tablespoons of water to make it moist. Taste to make sure the seasoning is purrrfect.
Wooden spoon in a Dutch oven of poulet DG.
Here are some things you should discuss while eating this meal:
  • Your building project in Nsimalen
  • Your container on the high seas
  • All the contracts you are to sign

Remember this meal is for CEOs and you my friend, are a CEO in your own right. Make sure you enjoy this with a chilled glass of juice or something.

Poulet dg in a bowl.
 If there’s anything better than Poulet DG, I haven’t found what it is. If you know anything better than this please let me know below and I will chase after it. Everyone needs to eat now and then so if you are going to eat, make it memorable. Make it DG! Full printable recipe below!

More Delicious Cameroonian Recipes

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Poulet DG, chicken and plantains Central African Dinner

Poulet DG

5 from 14 votes
Poulet DG (Directeur Général) is French for chicken CEO. That’s because the dish was mostly served to high-ranking officials in Cameroon. It is a one-pot dish that combines chicken and plantains in a flavourful tomato sauce. It is so flavourful and a total party in the mouth.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 6 servings


  • 4 large ripe plantains they should neither be too soft nor too hard
  • 1 onion – chopped
  • 1 whole chicken (about 5 pounds or 2.5 kg)
  • 8 medium tomatoes – blended
  • 1 inch ginger root (peeled and roughly chopped)
  • 8 garlic cloves – peeled
  • 1/2 teaspoon ground white pepper
  • 4 small seasoning cubes (Maggi)
  • 1 celery stalk – roughly chopped
  • 3 stems of green onions
  • 8 stems of parsley – or cilantro
  • 2 medium carrot – or 1 large
  • 1 handful of green beans
  • 1 bell pepper – or 1/4 each of 4 coloured bell peppers
  • 2 cups vegetable oil
  • 1 teaspoon salt
  • 1 habanero (hot) pepper optional


  • The first thing you need to do is make your spice blend. So combine all the garlic, ginger, celery, parsley, hot pepper (optional) and half of the onion in a blender. Add in half a cup of water and blend to a paste.
  • Rinse your chicken well, pat it dry then cut it up. Place chicken slices in a pot. Add in 3/4 of the spice blend, half a teaspoon of salt, 2 seasoning cubes, half of the white pepper and a cup of water. Cover and let it cook on medium-high heat for 20 minutes.
  • While the chicken cooks, put oil in another pot and heat on medium. Cut plantain into circles and deep fry until golden brown. Depending on the size of your pot, you may need to fry the plantains in two badges.
  • When chicken is done, remove from stock and place on a prepared baking tray. (You prepare the tray by lining with aluminium foil and rubbing oil on it).  Keep the stock aside for later use. Now place in the oven at 400 degrees F (about 200 degrees C) to grill for about 15 minutes or until golden brown.
  • Go the pot where you fried the plantains and take away more than half of the oil to keep (you won’t need all of the oil for the final meal) Now place the remaining oil in the pot on the stove to heat up on medium-high heat.
  • When the oil is hot, put in all the remaining onions to saute. Then add in the tomatoes and cook until it no longer tastes sour. Be sure to stir from time to time. As the tomato cooks, chop the carrots, green beans, bell peppers and green onions.
  • Add in the rest of the spice blend and let it cook for 2 minutes. Then add in chicken stock, remaining seasoning cubes and white pepper. Stir well and let them simmer together for two minutes.
  • Add in chicken and stir well. Add in fried plantains, then stir well too. Finally, add in the chopped vegetables and give it a good mix, being careful not to render the plantains mushy. If it looks too dry at this point, add a couple tablespoons of water to make it moist. Allow everything on the fire for two minutes then turn the flames off. It is done. This leaves your vegetables crisp and fresh, which I like. However, if you like your veggies cooked then you could leave them on the fire for a couple more minutes.
  • Serve warm and enjoy with a glass of juice or something because this meal is just too special!


I have seen people use unripe plantains to make this. So if you prefer, use green plantains.


Calories: 1091kcal | Carbohydrates: 52g | Protein: 28g | Fat: 89g | Saturated Fat: 23g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 36g | Trans Fat: 9g | Cholesterol: 96mg | Sodium: 1148mg | Potassium: 1406mg | Fiber: 6g | Sugar: 29g | Vitamin A: 7105IU | Vitamin C: 81mg | Calcium: 67mg | Iron: 3mg

Additional Info

Course: Main Course
Cuisine: Cameroonian
Calories: 1091
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

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5 from 14 votes (1 rating without comment)

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  1. Greetings.
    Hope your day’s been wonderful! Mine was fantastic and I have you to thank for.
    Your recipe was so comprehensive as a child learning the numbers 1 and 2. The people who did have a taste had the impression I was a “cordon bleu”.
    Thanks for the uploads on various recipes particularly Cameroonian dishes. Wish you achieve your goals as well as make your dreams come true.

  2. I saw a YouTube video from one of my favorite Cameroonian YouTuber, she made this and I had to search for it
    Thank God I found your blog
    I’m Nigerian, and this Nigerian chic is sure to cook this sooner!!!
    I love plantains and chicken too.. imagine a plate full of your favorite things in this food life😂

  3. This recipe is so much fun to read and simple to cook. I am definitely cooking this for dinner today. Thanks for sharing girl. i know my husband will love it

  4. Great post. Thanks. However it could be more appropriate to translate it as CEO chicken and not the other way round.

  5. This was super delicious 😋. I didn’t have plantains so I used sweet potatoes 🍠 instead. I sliced it into cubes and fried to replace the ripe plantains. Thank you so much Precious~^^ Reminded me of home 🥰🥺

  6. Each time i look at this recipe, my salivary gland don’t stop the secretion of saliva. Really is a delicious meal. I eat this in a restaurant and decided to give this a try. Thank u Mrs Precious for following this recipe made my cooking easy.