Things You'll Need:
- 5 qt. Dutch oven
- 3 tbsp. of olive oil
- 4 tsp. of minced garlic (about 4 cloves)
- 4 large onions sliced thinly
- 1- 2 1/2 to 3 1/2 lb chicken cut into pieces
- 1 hot chile pepper (habanero or jalapeno) seeded and finely minced
- 1 chopped medium celery stalk
- 1 tsp. of salt or to taste
- 1/2 cup of chicken broth
- Cooked rice or couscous
- Bowl
- 1/2 tsp. of fresh ground black pepper or to taste
- 1 chopped carrot
- Colander
- 1/2 to 1/4 cup of lime juice
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Step 1
Marinate the chicken in the onions, lime juice, salt and pepper for at least 3 hours (covered) in the refrigerator. The intensity of the flavor will increase if you leave the chicken in the marinade for up to 6 hours.
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Step 2
Remove chicken from the marinade and pat dry with a paper towel. Drain the marinade through the colander, but reserve the liquid and solids.
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Step 3
Heat the olive oil in the Dutch oven and then cook chicken on a medium-high heat until it is browned on all sides. This will likely need to be done in one or two batches since all the chicken may not fit. When complete, place on a plate.
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Step 4
Put the marinated onions, celery, carrot and chili pepper into the Dutch oven and cook over medium heat until onions are soft (probably 7 or 8 minutes). Add in the chicken broth and reserved marinade liquid and bring entire mixture to a boil.
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Step 5
Add the chicken pieces back into the Dutch oven, reduce the heat to medium-low and simmer with the pot covered until chicken is cooked through and has no pink at the bone. This should take from 35 to 40 minutes.
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Step 6
Spoon Yassa chicken over hot rice or couscous. Traditionally, it is presented in a huge mound from which everyone is served.
