Yassa Chicken Recipe

Name: Yassa Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces; 1 1/2 cups thinly sliced onions; 6 cloves garlic, halved; 1 cup thinly sliced celery (2 ribs); 1 cup thinly sliced carrots (2 small); 2 limes zested and juiced; 1 fresh hot chile pepper (Scotch bonnet or habanero), quartered; Salt and freshly ground black pepper; 2 tablespoons vegetable oil; 1 quart chicken stock; 2 cups julienned carrots, blanched; 2 cups julienned leeks, blanched; 1/2 cup water; 1 tablespoon butter; Cooked enriched rice, as an accompaniment; Sauteed Greens, as an accompaniment

Servings: persons

1 (3 to 3 1/2 pound) chicken, cut into 8 pieces
1 1/2 cups thinly sliced onions
6 cloves garlic, halved
1 cup thinly sliced celery (2 ribs)
1 cup thinly sliced carrots (2 small)
2 limes zested and juiced
1 fresh hot chile pepper (Scotch bonnet or habanero), quartered
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 quart chicken stock
2 cups julienned carrots, blanched
2 cups julienned leeks, blanched
1/2 cup water
1 tablespoon butter
Cooked enriched rice, as an accompaniment
Sauteed Greens, as an accompaniment

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.
14
Chef: Tanya Holland

323

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 16 ingredients. The key ingredients include: 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces, 1 1/2 cups thinly sliced onions, 6 cloves garlic, halved, 1 cup thinly sliced celery (2 ribs), and more.

Yes, Yassa Chicken 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!

Yassa Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions