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Poulet arrives steaming in earthenware pots, its mahogany-hued sauce glossy with palm oil and studded with tender chicken pieces. This classic Central African stew has nourished communities across the region for generations, with each cook adapting the recipe to their available spices and local ingredients. The dish balances the heat from peppers with the richness of palm oil and umami from tomato paste, creating a complex flavor profile that defines Central African home cooking. Poulet is traditionally served alongside starchy accompaniments like rice or cassava-based dishes, making it substantial enough for any meal.
Season the chicken pieces with salt and black pepper.
Heat the palm oil in a large pot or Dutch oven over medium-high heat.
Add the chicken pieces and sear on all sides until golden brown. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until translucent.
Stir in the minced garlic and chopped hot peppers, and cook for another 2 minutes.
Add the chopped tomatoes and cook until they break down and form a sauce.
Stir in the tomato paste, ground paprika, ground coriander, ground cumin, and dried thyme.
Return the seared chicken to the pot and mix well with the sauce.
Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
Taste and adjust the seasoning with salt and black pepper as needed.
Serve the Poulet hot, garnished with fresh cilantro or parsley if desired.Enjoy with rice, plantains, or a traditional starch.
Poulet is a Central African stew featuring chicken simmered in a spiced tomato and palm oil sauce. The dish gets its distinctive richness from palm oil, while hot peppers and tomato paste build layers of savory depth. It's comfort food that reflects the region's culinary heritage.
Poulet comes from the Central African Republic, where it remains a staple in kitchens throughout the country. The dish developed using ingredients abundant in the region—particularly palm oil and hot peppers that thrive in Central African climates.
The core ingredients are chicken pieces, palm oil, onion, garlic, hot peppers, tomatoes, tomato paste, chicken broth, and warm spices like paprika, coriander, and cumin. Some cooks add cilantro or parsley for brightness. Each ingredient builds the complex, savory profile Central Africans prize.
Don't skimp on searing the chicken—this step develops flavor depth and gives the sauce a richer color. Palm oil is essential; it provides an earthy, slightly sweet note that vegetable oil cannot replicate. Simmer gently to keep chicken tender and allow the sauce to deepen in flavor.
Serve Poulet with rice, cassava, plantains, or fufu for soaking up the sauce. Some add boiled vegetables or serve alongside a simple salad. The starch balances the richness of the palm oil and heat from the peppers, making a complete, satisfying meal.