Yassa Chicken
Ingredients
- 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces
- 1 1/2 cups thinly sliced onions ⓘ
- 6 cloves garlic, halved ⓘ
- 1 cup thinly sliced celery (2 ribs) ⓘ
- 1 cup thinly sliced carrots (2 small) ⓘ
- 2 limes zested and juiced ⓘ
- 1 fresh hot chile pepper (Scotch bonnet or habanero), quartered ⓘ
- Salt and freshly ground black pepper ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 quart chicken stock ⓘ
- 2 cups julienned carrots, blanched ⓘ
- 2 cups julienned leeks, blanched ⓘ
- 1/2 cup water ⓘ
Instructions
- Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lime juice, and hot pepper.
- Strain, remove chicken and pat dry.
- Reserve vegetables.
- Season chicken with salt and pepper and brown in Dutch oven in 2 tablespoons vegetable oil.
- Remove chicken, and pour off excess fat.
- Deglaze pan with chicken stock and add chicken, and marinated vegetables.
- Allow to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes.
- Remove chicken and reserve in warm place (oven preheated to 250 degrees).
- Strain sauce through china cap or sieve.
- Season the sauce with lime zest, salt, and pepper.
- Warm the chicken in sauce.
- Warm the blanched carrots and leeks in 1/2 cup water and 1 tablespoon butter, plus salt and pepper.
- Serve the chicken with enriched rice and greens, and garnished with the blanched vegetables.
- Chef: Tanya Holland
Nutrition & Diet Analysis (per serving)
716
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).