Tuesday, May 31, 2011

West African Yassa Chicken

4 large onions thinly sliced
1/2 cup freshly squeezed lime juice
1 tsp salt
1/2 tsp black pepper
3 1/2 pounds chicken cut into 8 pieces. (I usually use boneless chicken breasts)
3 TBSP olive oil
1 medium carrot, chopped
1 medium stalk celery, chopped
4 cloves garlic, minced
1 fresh jalapeño pepper, or other chili pepper, seeded and minced
1/2 cup chicken broth
hot cooked rice or couscous

In a large bowl ( I use a large zip-loc bag) combine onions, lime juice salt and pepper. Add chicken and toss to coat well. Cover and refrigerate for 3-6 hours. Remove chicken from marinade and pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid and solids.
Heat oil in 5 quart dutch oven. Cook chicken in batches over medium-high heat, turning often until browned on all sides, about 6 minutes per batch. Transfer chicken to plate and set aside.
Add reserved marinated onions, celery, garlic and jalapeño pepper to Dutch oven, cook over medium-high heat stirring often until onions have softened, about 8 minutes. Stir in chicken broth and reserved marinade liquid and bring to a boil. Return chicken to Dutch oven, reduce heat to medium-low and simmer, covered until chicken in done (20 minutes for boneless, 35 minutes for bone-in)
Serve over hot cooked rice or couscous

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