Poulet DG

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Start by prepping the marinade for the chicken by blending the cilantro, celery, scotch bonnet/ habanero pepper, shallots, ginger, bullion, salt and white pepper.

Step 2

2. Marinade the chicken in half of the marinade for at least 30 minutes. (Sous vide frozen chicken legs in marinade for 1.5hrs on H (140 deg))

Step 3

3. (skip)While the chicken is marinading, peel and cut the plantains 1 cm thick rounds (resembling coins), and fry until golden brown on both sides. Be careful not to over fry the unripe plantains trying to match their color with the ripe plantains. Unripe plantains are usually darker when fried as they have more sugar.

Step 4

4. (Brown chicken in saute mode until brown on both sides and remove from pot) Broil the chicken pieces in under a hot broiler until it is golden brown. There is no need to flip the pieces since they are small.

Step 5

5. (skip) Blend the tomatoes and set aside.

Step 6

6. (Leave pot on saute mode) In a pot, saute the onions on medium heat for 5 minutes until they become translucent. After 5 minutes, add in the (canned) blended tomatoes, and turn the heat up to high.

Step 7

7. (Add remaining marinade, carrots, and lg diced bell pepper; return chicken to pot and pressure cook 22m, letting release naturally.)

Step 8

8. Cook the tomatoes, stirring occasionally to prevent it from burning till the tomatoes have reduced and become thick.

Step 9

9. Add in the other half of the marinade saved from earlier and continue to cook the sauce down on low-medium heat for another 5 minutes.

Step 10

10. Add in the carrots, cook for 5 minutes then add in the plantain, chicken and bell peppers cook for another 5 minutes, then it is ready!