Poulet Yassa (Senegalese Chicken)
You can never have too many beverage recipes, so give Poulet Yassa (Senegalese Chicken) a try. This recipe makes 6 servings with 308 calories, 13g of protein, and 24g of fat each. For $1.16 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 815 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 9 hours. A mixture of jalapeno pepper, vegetable oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by The Wanderlust Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is good. If you like this recipe, you might also like recipes such as Senegalese Lemon Chicken, Senegalese-Style Grilled Chicken with Lemon and Onions, and Poulet's Chanterelle Chicken.
Servings: 6
Preparation duration: 480 minutes
Cooking duration: 60 minutes
Ingredients:
1 bay leaf
½ tsp. black pepper
½ tsp. cayenne pepper
8 Tbsp. cider vinegar
4 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped (optional)
8 Tbsp. lemon juice
½ cup peanut oil (or vegetable oil)
1 tsp. salt
3 boneless, skinless chicken breasts, cut in half horizontally to make two thin fillets
2 Tbsp. Dijon or stone-ground mustard
2 Tbsp. peanut or vegetable oil
4 large yellow onions, roughly chopped
Equipment:
frying pan
slotted spoon
Cooking instruction summary:
Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.
Step by step:
1. Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
2. Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side.
3. Remove, and set aside on a plate.Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes.
4. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes).
5. Serve with rice.
Nutrition Information:
covered percent of daily need
