Poulet Yassa

Poulet Yassa
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Every few months, I feel the need to change the staple things I eat in my house. I try to look for new sauces to eat my rice/potatoes with and its been an amazing experience trying new ways to cook old ingredients. I found the recipe for Poulet Yassa on one of my Cameroonian friends blogs! (Hey Being Bills! ) I tried the recipe and I was blown away by the taste the caramelized onions gave to the chicken. I have since tried it in so many variations and I am now comfortable to put out my own recipe. I hope you try it! Not everyday rice and stew sometimes Rice and Poulet Yassa!

Poulet Yassa

Serves 4-6
Prep time 8 hours
Cook time 30 minutes
Total time 8 hours, 30 minutes
Traditional Poulet Yassa recipe. chicken cooked in Caramelized onions sauce.

Ingredients

  • 4 Large red onions (julienned)
  • 1/4 cup vegetable oil
  • 1 Large mature chicken (cut into equal parts)
  • 4 tablespoons lemon juice
  • 4 tablespoons apple cider vinegar
  • 2 bay leaves
  • 2 garlic gloves (minced)
  • 2 tablespoons dijon mustard
  • 1 scotch bonnet pepper (chopped (optional))
  • 1/2 teaspoon black pepper

Directions

Step 1 Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-lock bag and marinate chicken in the refrigerator for a minimum of 8 hours, or overnight.
Step 2 When ready to cook, remove the chicken from the bag, but save the marinade.
Step 3 Heat a large saute pan over medium-high heat and add 2 tablespoons of vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
Step 4 Using a slotted spoon, remove the onions out of the marinade bag, add to the hot pan and cook for 5 minutes or until translucent. Add the remaining marinade and bring to a boil. Cook until reduced for about 10 minutes.
Step 5 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.

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Comments

  1. quick, easy and looks delice!

  2. I love your blog! lovely recipe! I also made this dish on my blog in the month of January 🙂 so yummy!

  3. […] super easy to follow and she explores other non-Nigerian cuisine. Right now I’m eyeing this Chicken Yassa, can’t wait to make […]

  4. Uneku @Kaunakitchen Says: April 15, 2015 at 1:01 am

    I was a bit skeptical about the ingredient combo, but I’m glad I tried the recipe.It came out well, but had I known Dijon mustard was that hot I wouldn’t have added the amount of pepper that I did…anyway lesson learnt.Thanks for the recipe.Actually it was your beautiful food photos that encouraged me to try it.

  5. Wow, this looks absolutely delicious. Gorgeous pictures of a classic west african dish.

  6. Awesome Webpage, Keep up the fantastic work. thnx.|

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