Chicken Yassa Recipe

Name: Chicken Yassa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice; 4 large onions, thinly sliced; salt & freshly ground black pepper, to taste; 1/8 teaspoon fresh habanero pepper, minced; 5 tablespoons peanut oil; 2 1/2 - 3 1/2 lbs frying chickens, cut into serving pieces; 1 habanero pepper, pricked with a fork; 1/2 cup pimento stuffed olive; 4 carrots, peeled and thinly sliced; 1 tablespoon dijon-style mustard; 1/2 cup water

Servings: persons

1/4 cup fresh lemon juice
4 large onions, thinly sliced
salt & freshly ground black pepper, to taste
1/8 teaspoon fresh habanero pepper, minced
5 tablespoons peanut oil
2 1/2 - 3 1/2 lbs frying chickens, cut into serving pieces
1 habanero pepper, pricked with a fork
1/2 cup pimento stuffed olive
4 carrots, peeled and thinly sliced
1 tablespoon dijon-style mustard
1/2 cup water

1
In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tbsp of the peanut oil.
2
Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.
3
Preheat the broiler.
4
Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides.
5
Remove the onions from the marinade.
6
Heat the remaining tablespoon of oil in a 5 quart pot or dutch oven and cook the onions slowly until tender and translucent.
7
Add the reserved marinade. When liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water.
8
When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads).
9
Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through.
10
Serve hot over white rice.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup fresh lemon juice, 4 large onions, thinly sliced, salt & freshly ground black pepper, to taste, 1/8 teaspoon fresh habanero pepper, minced, and more.

Yes, Chicken Yassa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Yassa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions