This variation on the classicyassauses carrots and pimento-stuffed olives to create a rich chicken stew. It always comes up a winner. The chicken should marinate at least three hours before cooking.
Ingredients
Serves 6
Step 1
In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tablespoons of the peanut oil in a large bowl. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.
Step 2
Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the the chicken until it is lightly browned on both sides. Remove the onions from the marinade. Heat the remaining tablespoon of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water. When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads). Stir to mix well, then bring theyassaslowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve hot over white rice.
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Reviews (9)
Back to TopHi, I saw this competition where they are looking for people that can cook the national dish of their country. I think this might be of interest to you since you already have made this recipe :) Read more about it on their facebook page: https://www.facebook.com/IngredientMatcher and in this presentation: http://www.slideshare.net/IngredientMatcher/competition-from-ingredient-matcher-cook-your-national-dish-25773568 Good luck!
TheLadyCook
Boston MA
9/27/2013
Really wonderful dish, Use the habenero for great flavor! I simplified the cooking process though, I browned the chicken pieces and then added all the rest of the ingredients in a covered cast iron cassorole dish, baked at 375 for 1.5 hours.
claya1
Boerne, Texas
6/9/2008
Hey genius from California - palm oil is not mentioned in the recipe so you might want to learn how to read more carefully. This is an OK recipe - not great. There is another one on this website that tastes much better.
Anonymous
3/24/2004
This is a delicious chicken dish.My friends and family often ask me to make it for our get-together visits.
Anonymous
12/28/2002
I added 1 roasted and chopped fresh pimento to the recipe and added it to the yassa along with the pimento-olives. The extra pimento was a great addition, adding a real boost to an already great recipe.
michelle stringham
Salem, Oregon
10/21/2000
this is really a unique tasting dish. didn't think I'd like it but I did. I added about a tsp minced habanero, depends on your taste/tolerance!
Laura
New Jersey
1/22/2000
Chicken Yassa is never made with Palm Oil. Furthermore, it is highly recommened that the chicken marinades at least 24 hours. There should have been a list of subsitutions for the ingredients because alot of people do not use habanero etc . Generally, Chicken Yassa is accompanied by vegetables as a side dish not added to the chicken stew itself.
Anonymous
California
6/8/1999
Delicious! As a relative novice in the kitchen, I found this dish simple to make and surprisingly robust in flavor.
Anonymous
New York, NY
4/1/1999
A delicious variation of the Poulet Yassa we used to eat at African restaurants in Brazzaville, Congo. The pimiento-olives are a nice touch.
Anonymous
Houston, TX.
3/29/1999
