For the Chicken:

Step 1 Marinate the Chicken:

1. ⦁ Rinse and pat dry the chicken pieces. In a bowl, mix the chicken with garlic powder, onion powder, white pepper, kosher salt, and garlic-infused olive oil. Let it marinate in the refrigerator for about an hour.

Step 2 Fry the Plantains:

1. ⦁ Trim the ends off the plantains and slice them into slanted discs about 1/2 inch thick. Heat the canola oil in a skillet over medium-high heat. Fry the plantains on both sides until golden brown. Remove and set them on a paper towel to absorb excess oil.
2. Poulet DG (Chicken Director General)

For the Sauce:

Step 3 Blend the Ingredients:

1. ⦁ In a blender, combine the diced tomatoes, sliced onion, carrots, green beans, parsley (or cilantro), green onion, celery, leek, garlic, ginger, and habanero (if using). Blend until smooth.

Step 4 Cook the Chicken:

1. ⦁ In a large pot, heat the garlic-infused olive oil over medium heat. Add the marinated chicken pieces and brown them on all sides. Remove the chicken and set it aside.

Step 5 Prepare the Sauce:

1. ⦁ In the same pot, add the blended mixture and cook for about 10 minutes, stirring occasionally. Add the chicken bouillon, salt, and pepper to taste. Let it simmer for another 10 minutes.

Step 6 Combine and Simmer:

1. ⦁ Return the browned chicken pieces to the pot and add enough water to cover the chicken. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 7 Serve:

1. ⦁ Serve the Poulet DG hot with the fried plantains on the side.