Congolese Chicken Mayo (Poulet Mayo Congolais) by @louloukitchen_

1h40

3 servings

🍗

700 g

Chicken thighs

🫑

1

Red bell pepper

🫑

1

Green bell pepper

🌶️

1

Chili pepper

🧅

2

Onion

🍌

4

Plantain bananas

🧄

3 cloves

Garlic

🌼

30 ml

Mustard

🥚

30 ml

Mayonnaise

🌶️

30 ml

Paprika

⚫

30 ml

White pepper

🍲

2 cubes

Stock cube

🌿

30 ml

Ground bay leaf

🫚

30 ml

Ground ginger

🧂

30 ml

Salt

🍋

1

Lemon

🫒

480 ml

Olive oil

🌿

1 bunch

Parsley

🌿

Coriander

  1. Rinse
    • Boneless chicken thighs
    • Lemon
    • Salt

    Rinse the 700 g boneless chicken thighs with lemon and salt, then pat them dry.

  2. Crush
    • Garlic
    • Fresh parsley

    Crush the 3 garlic cloves and finely chop the fresh parsley.

  3. Combine
    • Boneless chicken thighs
    • Garlic
    • Fresh parsley

    Combine the chicken with garlic, parsley, mustard, 1 tbsp vegetable oil, paprika, white pepper, chicken bouillon cube, ground bay leaf, ground ginger, and salt.

  4. Marinate
    • Boneless chicken thighs

    Cover the bowl and marinate the chicken for 60 to 90 minutes.

  5. Preheat
    • Boneless chicken thighs

    Preheat the oven to 200°C / 390°F and spread the marinated chicken on the baking sheet.

  6. Bake
    • Boneless chicken thighs

    Bake the chicken for 30 minutes until partially cooked.

  7. Slice
    • Yellow onion
    • Red bell pepper
    • Chili pepper

    Thinly slice the yellow onions, red bell pepper, green bell pepper, and chili pepper.

  8. Mix
    • Yellow onion
    • Red bell pepper
    • Mayonnaise

    Mix the sliced vegetables with mayonnaise and the remaining paprika, white pepper, bouillon cube, ground bay leaf, ground ginger, and salt.

  9. Place
    • Boneless chicken thighs
    • Yellow onion
    • Red bell pepper

    Place the seasoned vegetables over the partially cooked chicken and cover the baking sheet tightly with parchment paper.

  10. Return
    • Boneless chicken thighs
    • Yellow onion
    • Red bell pepper

    Return the covered chicken to the oven and bake for 40 minutes until tender and fully cooked.

  11. Peel
    • Plantain

    Peel the 4 plantains and slice them diagonally into thick pieces.

  12. Heat
    • Plantain
    • Vegetable oil

    Heat the remaining vegetable oil in a frying pan and fry the plantain slices until golden brown.

  13. Plate
    • Boneless chicken thighs
    • Plantain
    • Fresh coriander

    Uncover the chicken and plate it with fried plantains, then garnish with fresh coriander.

  14. Wrap
    • Chicken thighs
    • Red bell pepper
    • Onion

    Wrap the chicken and vegetables in cooking paper.

  15. Bake

    Bake for 40 more minutes.

  16. Cut
    • Plantain bananas

    Cut the plantains on a bias.

  17. Fry
    • Plantain bananas

    Fry the sliced plantains.

  18. Plate
    • Chicken thighs
    • Red bell pepper
    • Onion

    Unwrap the chicken and plate it with the vegetables.

  19. Garnish
    • Plantain bananas
    • Coriander

    Garnish with coriander and serve with the fried plantains.

Congolese Chicken Mayo (Poulet Mayo Congolais) by @louloukitchen_

1h40

3 servings

🍗

700 g

Chicken thighs

🫑

1

Red bell pepper

🫑

1

Green bell pepper

🌶️

1

Chili pepper

🧅

2

Onion

🍌

4

Plantain bananas

🧄

3 cloves

Garlic

🌼

30 ml

Mustard

🥚

30 ml

Mayonnaise

🌶️

30 ml

Paprika

⚫

30 ml

White pepper

🍲

2 cubes

Stock cube

🌿

30 ml

Ground bay leaf

🫚

30 ml

Ground ginger

🧂

30 ml

Salt

🍋

1

Lemon

🫒

480 ml

Olive oil

🌿

1 bunch

Parsley

🌿

Coriander

Preparation Steps

  1. Step 1/19

    Rinse the 700 g boneless chicken thighs with lemon and salt, then pat them dry.

    🍗Boneless chicken thighs
    🍋Lemon
    🧂Salt
    🥣Mixing bowl

  2. Step 2/19

    Crush the 3 garlic cloves and finely chop the fresh parsley.

    🧄Garlic
    🌿Fresh parsley
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/19

    Combine the chicken with garlic, parsley, mustard, 1 tbsp vegetable oil, paprika, white pepper, chicken bouillon cube, ground bay leaf, ground ginger, and salt.

    🍗Boneless chicken thighs
    🧄Garlic
    🌿Fresh parsley
    🌼Mustard
    🫗Vegetable oil
    🌶️Paprika
    ⚫White pepper
    🍲Chicken bouillon cube
    🌿Ground bay leaf
    🫚Ground ginger
    🧂Salt
    🥣Mixing bowl

  4. Step 4/19

    Cover the bowl and marinate the chicken for 60 to 90 minutes.

    🍗Boneless chicken thighs
    🥣Mixing bowl

  5. Step 5/19

    Preheat the oven to 200°C / 390°F and spread the marinated chicken on the baking sheet.

    🍗Boneless chicken thighs
    🍳Baking sheet

  6. Step 6/19

    Bake the chicken for 30 minutes until partially cooked.

    🍗Boneless chicken thighs
    🍳Baking sheet

  7. Step 7/19

    Thinly slice the yellow onions, red bell pepper, green bell pepper, and chili pepper.

    🧅Yellow onion
    🫑Red bell pepper
    🫑Green bell pepper
    🌶️Chili pepper
    🔪Chef's knife
    🪵Cutting board

  8. Step 8/19

    Mix the sliced vegetables with mayonnaise and the remaining paprika, white pepper, bouillon cube, ground bay leaf, ground ginger, and salt.

    🧅Yellow onion
    🫑Red bell pepper
    🫑Green bell pepper
    🌶️Chili pepper
    🥚Mayonnaise
    🌶️Paprika
    ⚫White pepper
    🍲Chicken bouillon cube
    🌿Ground bay leaf
    🫚Ground ginger
    🧂Salt
    🥣Mixing bowl

  9. Step 9/19

    Place the seasoned vegetables over the partially cooked chicken and cover the baking sheet tightly with parchment paper.

    🍗Boneless chicken thighs
    🧅Yellow onion
    🫑Red bell pepper
    🫑Green bell pepper
    🌶️Chili pepper
    🍳Baking sheet
    📜Parchment paper

  10. Step 10/19

    Return the covered chicken to the oven and bake for 40 minutes until tender and fully cooked.

    🍗Boneless chicken thighs
    🧅Yellow onion
    🫑Red bell pepper
    🫑Green bell pepper
    🌶️Chili pepper
    🍳Baking sheet
    📜Parchment paper

  11. Step 11/19

    Peel the 4 plantains and slice them diagonally into thick pieces.

    🍌Plantain
    🔪Chef's knife
    🪵Cutting board

  12. Step 12/19

    Heat the remaining vegetable oil in a frying pan and fry the plantain slices until golden brown.

    🍌Plantain
    🫗Vegetable oil
    🍳Frying pan
    🥢Tongs

  13. Step 13/19

    Uncover the chicken and plate it with fried plantains, then garnish with fresh coriander.

    🍗Boneless chicken thighs
    🍌Plantain
    🌿Fresh coriander
    🍽️Serving plate
    🥢Tongs

  14. Step 14/19

    Wrap the chicken and vegetables in cooking paper.

  15. Step 15/19

    Bake for 40 more minutes.

  16. Step 16/19

    Cut the plantains on a bias.

  17. Step 17/19

    Fry the sliced plantains.

  18. Step 18/19

    Unwrap the chicken and plate it with the vegetables.

  19. Step 19/19

    Garnish with coriander and serve with the fried plantains.

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Herbs, Seasonings, Fruit

Ingredients

Chicken thighs, Red bell pepper, Green bell pepper, Chili pepper, Onion, Plantain bananas, Garlic, Mustard, Mayonnaise, Paprika, White pepper, Stock cube, Ground bay leaf, Ground ginger, Salt, Lemon, Olive oil, Parsley, Coriander

Notes

Chicken thighs (boneless), Chili pepper (hot), Onion (yellow onions, caption says one, voice-over says two were sliced), Garlic (chopped), Mayonnaise (used with the vegetables), Paprika (quantity doubled, used once for chicken and once for vegetables), White pepper (quantity doubled, used once for chicken and once for vegetables), Stock cube (doubled, used once for chicken and once for vegetables), Ground bay leaf (blended bay leaf, doubled, used once for chicken and once for vegetables), Ground ginger (powder, doubled, used once for chicken and once for vegetables), Salt (doubled, used once for chicken and once for vegetables, also used earlier to wash the chicken), Lemon (used to wash the chicken, amount not given), Olive oil (added to the marinade), Parsley (chopped, added to the marinade), Coriander (for serving, amount not given)

Allergens

Mustard, Eggs

Dietetics

Dietary regimen

Gluten-free

Calories

1050 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 104g, Fat: 52g, Fiber: 8g, Sugars: 32g

Nutritional Information

Minerals

Sodium: 1450mg, Potassium: 1220mg, Iron: 3.8mg

Vitamins

Vitamin C: 105mg, Vitamin A: 210mcg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

Chef's knife, Cutting board, Mixing bowl, Baking sheet, Parchment paper, Frying pan, Tongs, Serving plate

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

African

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Crispy, Creamy, Soft

Flavors

Savory, Spicy, Smoky, Tangy, Rich, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool within 2 hours,Keep below 4°C / 40°F), freezer : 2 months (Freeze chicken separately from plantains when possible,Use an airtight freezer-safe container)