Poulet DG Recipe
Published Dec 24, 2016
Updated Aug 31, 2025
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Cameroonian Poulet DG (Chicken Director General or CEO Chicken) is the perfect plantain and chicken combo for special guests or special occasions.
This poulet dg recipe explains every single step of the cooking process. It will quickly become one of your favorite things to make!

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.









How to Make Delicious Poulet DG








- 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.

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If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

Poulet DG
Ingredients
- 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
Instructions
- 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!
Love this piece chef precious β€οΈ
Thank you, Kollman.
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.
Shalom!
You are so kind. Glad you loved the DG recipe. Thanks for the amazing feedback and the kind words.
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 lifeπ
There’s nothing like a plate full of your favorite foods!
It’s easy to make all thanks to you mummy precious ππ
You’re welcome dear Rita.
Just here to say your recipes NEVER miss! <3
Thank you B.T!
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
You are welcome, dear Vicky.
Great post. Thanks. However it could be more appropriate to translate it as CEO chicken and not the other way round.
This was super delicious π. I didnβt have plantains so I used sweet potatoes π instead. I sliced it into cubes and fried to replace the ripe plantains. Thank you so much Precious~^^ Reminded me of home π₯°π₯Ί
So glad you loved it! Thanks for sharing.
wooooow
DG is for sure a winning card
That’s true.
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.
You are so welcome!