Poulet DG

Preparation

1. Season the chicken drumsticks and thighs evenly on all sides with salt, black pepper, and 3 cloves of minced garlic, rubbing the seasonings directly into the skin and flesh. Set aside for 5 minutes to allow the flavors to begin penetrating the meat.
2. Heat the vegetable oil in a large, heavy skillet or pot over medium-high heat until it shimmers, then carefully place the seasoned chicken pieces in the hot oil, skin-side down, and let them cook undisturbed for 6-7 minutes until the skin turns deep golden brown. Turn each piece and brown the other side for another 5-6 minutes, then transfer to a plate.
3. In the same pot with the remaining oil and browned bits, add the diced onions and remaining minced garlic, cooking for 3 minutes while stirring frequently until the onions become translucent and fragrant. Add the small diced potatoes and carrots, stirring constantly for 2 minutes to coat them evenly with the oil.
4. Stir in the tomato paste and cook for 1 minute while stirring continuously, then add the cream of mushroom soup or coconut milk and chicken broth, stirring well to combine smoothly. Add the Maggi cubes if using and crumble them into the liquid as you stir.
5. Return the browned chicken pieces to the pot, nestling them among the vegetables, and bring the liquid to a simmer over medium heat. Reduce heat to medium-low, cover with a lid, and let it simmer for 30-40 minutes until the chicken is cooked through and the vegetables are tender.
6. Remove the lid, add the diced red bell peppers, and continue simmering uncovered for 8-10 minutes until the peppers are just tender but still retain some crispness and vibrant color. Taste and adjust seasoning with additional salt and pepper if needed before serving.