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:

Quickview
318k Calories
13g Protein
24g Total Fat
12g Carbs
6% Health Score
Limit These
Calories
318k
16%

Fat
24g
37%

  Saturated Fat
7g
44%

Carbohydrates
12g
4%

  Sugar
5g
6%

Cholesterol
36mg
12%

Sodium
515mg
22%

Get Enough Of These
Protein
13g
27%

Vitamin B3
6mg
31%

Vitamin B6
0.59mg
30%

Selenium
20µg
29%

Vitamin C
19mg
24%

Vitamin E
3mg
22%

Phosphorus
160mg
16%

Manganese
0.27mg
14%

Potassium
416mg
12%

Vitamin B5
0.99mg
10%

Fiber
2g
8%

Magnesium
30mg
8%

Vitamin B1
0.11mg
7%

Folate
26µg
7%

Vitamin B2
0.09mg
6%

Zinc
0.58mg
4%

Copper
0.07mg
4%

Calcium
36mg
4%

Iron
0.63mg
4%

Vitamin K
2µg
3%

Vitamin A
113IU
2%

Vitamin B12
0.11µg
2%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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