Chicken Yassa (Poulet Yassa) is delicious a African food from the Gambia that is enjoyed by many people. Chicken Yassa is prepared with chicken and some other ingredients. Chicken Yassa cane be used for eating plain boiled rice.
1-2 Whole Chicken
5 tablespoons Peanut oil
2-3 Seasoning (Jumbo Chicken Stock Powder)
3 Big Onions
2 tablespoons Dijon-style mustard
3 heads of Garlic (optional)
2 Fresh Chili Pepper
1 teaspoon Dried Chili Pepper
1 tablespoon Freshly Ground Pepper
1 Bay Leaf
Juice of 3 Lemons
1 cup of Red Vinegar
Salt (to taste)
Wash the whole chicken and cut the washed chicken into small pieces. Leave the chicken uncovered and pour it into a sieve to drain chicken stock. Score the chicken and set them aside. Rinse the 3 big onions, slice the 3 big onions, and set in a plate. Grind pepper.
Using a large cooking pot, mix the sliced onions, garlic (optional), red vinegar, lemon juice, bay leaf, mustard, fresh chili pepper, dried chili pepper, and 4 tablespoons of the peanut oil to make a marinade.
Place the chicken pieces in the marinade. Make sure the chicken pieces are well coated, and marinate the chicken pieces for at least 2 hours; preferably, you can stir using your hand.
Preheat the broiler to the highest setting. Now remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broilers rack and grill the chicken or over charcoal briefly until the chicken are lightly browned on both sides and are done.
Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender or for about 5 minutes, and then add the reserved marinade.
When the liquid is thoroughly heated, add the chicken pieces. Add little water, half cup of water will do the job. Add seasoning, grind fresh pepper and salt to taste, cover the lid and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked.
African chicken Yassa is ready, serve with plain boiled rice and with a chilled fruit juice for a complete African food experience.