Poulet Mayo (Congolese Baked Chicken with Mayo) by @niangcook

1h

4 servings

🍗

600 g

Boneless chicken thighs

🧄

6 g

Garlic cloves

🌶️

0.5

Chilli

🌿

1 g

Bay leaf

🫚

2 g

Ginger

🧂

12 g + 1 tsp

Salt

⚫

4 g + 1 tsp

Pepper

🌿

8 g

Parsley

🫑

75 g

Red bell pepper

🫑

75 g

Green bell pepper

🫑

75 g

Yellow bell pepper

🧅

150 g

Yellow onion

🥚

3 tbsp

Mayo

🌼

5 g

Mustard

🌶️

2 g

Paprika

🍌

800 g

Plantains

  1. Preheat

    Preheat the oven to 200°C / 400°F.

  2. Chop
    • garlic
    • chili pepper
    • fresh parsley

    Finely chop the 2 garlic cloves, 1/2 chili pepper, and 2 tbsp fresh parsley.

  3. Combine
    • garlic
    • chili pepper
    • fresh parsley

    Combine the chopped garlic, chili, parsley, 1 bay leaf, 1 tsp ground ginger, 1 tsp salt, and 1 tsp black pepper in a mixing bowl.

  4. Coat
    • boneless chicken thighs
    • garlic
    • chili pepper

    Coat the 4 boneless chicken thighs thoroughly with the marinade.

  5. Marinate
    • boneless chicken thighs

    Marinate the chicken for 15 minutes at room temperature.

  6. Slice
    • red bell pepper
    • Yellow onion

    Slice the red, green, and yellow bell peppers and the yellow onion into thin strips.

  7. Mix
    • mayo
    • paprika

    Mix 3 tbsp mayo, 1 tsp mustard, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper in a clean bowl.

  8. Arrange
    • boneless chicken thighs
    • red bell pepper
    • Yellow onion

    Arrange the marinated chicken thighs in the baking dish and scatter the sliced peppers and onion around them.

  9. Spread
    • mayo
    • paprika
    • Boneless chicken thighs

    Spread the mayo mixture over the chicken and vegetables.

  10. Bake
    • boneless chicken thighs
    • red bell pepper
    • Yellow onion

    Bake for 30 to 35 minutes until the chicken reaches 74°C / 165°F internally and the vegetables are tender.

  11. Peel
    • plantains

    Peel the 4 plantains and cut them into thick diagonal pieces.

  12. Add
    • plantains

    Add the plantain pieces to the baking dish for the final 20 minutes of cooking, turning them once if possible.

  13. Serve
    • boneless chicken thighs
    • bay leaf
    • red bell pepper

    Remove the bay leaf and serve the baked chicken mayo hot with peppers, onions, and plantains.

Poulet Mayo (Congolese Baked Chicken with Mayo) by @niangcook

1h

4 servings

🍗

600 g

Boneless chicken thighs

🧄

6 g

Garlic cloves

🌶️

0.5

Chilli

🌿

1 g

Bay leaf

🫚

2 g

Ginger

🧂

12 g + 1 tsp

Salt

⚫

4 g + 1 tsp

Pepper

🌿

8 g

Parsley

🫑

75 g

Red bell pepper

🫑

75 g

Green bell pepper

🫑

75 g

Yellow bell pepper

🧅

150 g

Yellow onion

🥚

3 tbsp

Mayo

🌼

5 g

Mustard

🌶️

2 g

Paprika

🍌

800 g

Plantains

Preparation Steps

  1. Step 1/13

    Preheat the oven to 200°C / 400°F.

  2. Step 2/13

    Finely chop the 2 garlic cloves, 1/2 chili pepper, and 2 tbsp fresh parsley.

    🧄garlic
    🌶️chili pepper
    🌿fresh parsley
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Combine the chopped garlic, chili, parsley, 1 bay leaf, 1 tsp ground ginger, 1 tsp salt, and 1 tsp black pepper in a mixing bowl.

    🧄garlic
    🌶️chili pepper
    🌿fresh parsley
    🌿bay leaf
    🫚ground ginger
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/13

    Coat the 4 boneless chicken thighs thoroughly with the marinade.

    🍗boneless chicken thighs
    🧄garlic
    🌶️chili pepper
    🌿fresh parsley
    🌿bay leaf
    🫚ground ginger
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spatula

  5. Step 5/13

    Marinate the chicken for 15 minutes at room temperature.

    🍗boneless chicken thighs
    🥣mixing bowl

  6. Step 6/13

    Slice the red, green, and yellow bell peppers and the yellow onion into thin strips.

    🫑red bell pepper
    🫑green bell pepper
    🫑yellow bell pepper
    🧅yellow onion
    🔪chef's knife
    🪵cutting board

  7. Step 7/13

    Mix 3 tbsp mayo, 1 tsp mustard, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper in a clean bowl.

    🥚mayo
    🌼mustard
    🌶️paprika
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons
    🍴fork

  8. Step 8/13

    Arrange the marinated chicken thighs in the baking dish and scatter the sliced peppers and onion around them.

    🍗boneless chicken thighs
    🫑red bell pepper
    🫑green bell pepper
    🫑yellow bell pepper
    🧅yellow onion
    🍳baking dish

  9. Step 9/13

    Spread the mayo mixture over the chicken and vegetables.

    🥚mayo
    🌼mustard
    🌶️paprika
    🧂salt
    ⚫black pepper
    🍳baking dish
    🥄spatula

  10. Step 10/13

    Bake for 30 to 35 minutes until the chicken reaches 74°C / 165°F internally and the vegetables are tender.

    🍗boneless chicken thighs
    🫑red bell pepper
    🫑green bell pepper
    🫑yellow bell pepper
    🧅yellow onion
    🍳baking dish

  11. Step 11/13

    Peel the 4 plantains and cut them into thick diagonal pieces.

    🍌plantains
    🔪chef's knife
    🪵cutting board

  12. Step 12/13

    Add the plantain pieces to the baking dish for the final 20 minutes of cooking, turning them once if possible.

    🍌plantains
    🍳baking dish
    🥄spatula

  13. Step 13/13

    Remove the bay leaf and serve the baked chicken mayo hot with peppers, onions, and plantains.

    🍗boneless chicken thighs
    🌿bay leaf
    🫑red bell pepper
    🫑green bell pepper
    🫑yellow bell pepper
    🧅yellow onion
    🍌plantains
    🍴fork

Composition

Ingredients

Types

Meat, Herbs, Spices, Vegetables, Condiments, Fruit, Starchy foods

Ingredients

Boneless chicken thighs, Garlic cloves, Chilli, Bay leaf, Ginger, Salt, Pepper, Parsley, Red bell pepper, Green bell pepper, Yellow bell pepper, Yellow onion, Mayo, Mustard, Paprika, Plantains

Notes

Garlic cloves (for the marinade), Chilli (for the marinade), Bay leaf (for the marinade), Ginger (for the marinade), Salt (for the marinade, amount not given, for the sauce seasoning), Pepper (for the marinade, amount not given, for the sauce seasoning), Parsley (for the marinade), Red bell pepper (shared quantity with green and yellow bell peppers), Green bell pepper (shared quantity with red and yellow bell peppers), Yellow bell pepper (shared quantity with red and green bell peppers), Plantains (amount not given)

Allergens

Mustard

Dietetics

Dietary regimen

Gluten-Free

Calories

610 kcal

Macro nutrients

Protein: 37g, Carbohydrates: 74g, Fat: 20g, Fiber: 6g, Sugars: 29g

Nutritional Information

Minerals

Potassium: 1160mg, Iron: 3.1mg, Sodium: 1080mg, Phosphorus: 390mg

Vitamins

Vitamin A: 115µg, Vitamin C: 98mg, Vitamin B6: 1.1mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, baking dish, spatula, fork

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Casual entertaining

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

African

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Creamy, Soft, Caramelized

Flavors

Savory, Spicy, Smoky, Tangy, Sweet, Garlicky, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container at 4°C / 40°F or below,Reheat chicken to 74°C / 165°F), freezer : 2 months (Store in a freezer-safe airtight container,Freeze after cooling completely,Thaw in the refrigerator before reheating)