Yassa Chicken
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1590 g
Chicken (cut into 8 pieces)1.5 cups
Onion (thinly sliced)6 cloves
Garlic (halved)2 cups
Carrot (julienned, blanched)1
Salt2 tbsps
Vegetable Oil2 cups
Leek (julienned, blanched)1 cup
Water1 tbsp
ButterDirections:
1
Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lime juice, and hot pepper
2
Strain, remove chicken and pat dry
3
Reserve vegetables
4
Season chicken with salt and pepper and brown in Dutch oven in 2 tablespoons vegetable oil
5
Remove chicken, and pour off excess fat
6
Deglaze pan with chicken stock and add chicken, and marinated vegetables
7
Allow to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes
8
Remove chicken and reserve in warm place (oven preheated to 250 degrees
9
) Strain sauce through china cap or sieve
10
Season the sauce with lime zest, salt, and pepper
11
Warm the chicken in sauce
12
Warm the blanched carrots and leeks in 1/2 cup water and 1 tablespoon butter, plus salt and pepper
13
Serve the chicken with enriched rice and greens, and garnished with the blanched vegetables