SENEGALESE CHICKEN YASSA

Senegalese Chicken Yassa image

Serve with white rice.

Provided by momamony

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 2h20m

Yield 5

Number Of Ingredients 14

Ingredients

4 large onions, finely chopped, or more to taste
3 lemons, juiced
½ cup red wine vinegar
2 tablespoons Dijon mustard
6 cloves garlic, chopped
1 habanero pepper, chopped
2 bay leaves
5 skin-on chicken breast halves, cut in half
¼ cup oil, or to taste
2 cubes chicken bouillon
1 cube beef bouillon
½ cup hot water
1 cup pitted green olives
¾ ground black pepper

Steps:

Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.
Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken.
Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper.

Nutrition Facts : Calories 498 calories, Carbohydrate 16.5 g, Cholesterol 126.8 mg, Fat 26.4 g, Fiber 2.5 g, Protein 47.3 g, SaturatedFat 5.5 g, Sodium 1568.9 mg, Sugar 5.4 g