Poulet Mayo de Kinshasa (Golden Roasted Chicken Tossed with Onions, Peppers & Tangy Herb Mayo) – Authentic Congo, Dem. Rep. Recipe
Modern Kinshasa street-and-bistro sensation tossing hot crispy chicken with sweet onions and tangy herb glaze.
- Country of Origin
- 🇨🇩 Congo, Dem. Rep. (Central Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crispy pan-roasted chicken thigh pieces, Sautéed onion rings and bell peppers, Crispy potato wedges, Garlic, Ginger
Ingredients for Poulet Mayo de Kinshasa (Golden Roasted Chicken Tossed with Onions, Peppers & Tangy Herb Mayo) (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy pan-roasted chicken thigh pieces, prepped into bite-sized pieces
- 1.5 cups sautéed onion rings and bell peppers, washed and trimmed
- 1 cup crispy potato wedges
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Congo, Dem. Rep. seasoning (ginger, Dijon mustard-herb mayo glaze, white pepper, lemon)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add crispy pan-roasted chicken thigh pieces and sautéed onion rings and bell peppers along with ginger, Dijon mustard-herb mayo glaze, white pepper, lemon, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crispy potato wedges and serve straight from the skillet.