Yassa Chicken With Stewed Tomatoes Food

YASSA CHICKEN

Steps:

• In a bowl, combine the chicken, onions, red bell pepper and poblano pepper. Add the green olives, lemon pepper, Dijon mustard, thyme and garlic. Sprinkle with salt and cayenne pepper if using. Coat with half the olive oil. Mix all the ingredients well and set aside in the refrigerator for 30 minutes.
• Separate the chicken from the rest of the ingredients. Heat a skillet over medium-high heat and sear the chicken pieces until each side is brown, 2 minutes per side for boneless chicken or 3 minutes per side for bone-in chicken.
• In a deep pan, heat up the remaining 1/2 cup olive oil over medium-high heat and saute the vegetables until golden brown, 4 to 5 minutes.
• Add the seared chicken to the pan and mix well. Add 1 cup water. Reduce the heat to medium and simmer for 10 minutes. Remove from the heat let cool for 1 minute. Serve.

SENGALESE CHICKEN YASSA

Steps:

• In a large non-reactive bowl, prepare marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tablespoons of the peanut oil. 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.
• Preheat the broiler. 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. Remove the onions from the marinade. Heat the remaining tablespoon of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water. When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads). 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. Serve over Plain White Rice.
• Bring the water to a boil in medium saucepan. Stir in the remaining ingredients, cover, and simmer over low heat for 20 minutes. Remove the rice from the heat and allow it to stand for 5 minutes, or until all the water has been absorbed. Fluff with a fork and serve hot.
• Yield: 4 servings

SENEGALESE CHICKEN YASSA

Steps:

• In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place the chicken pieces in the marinade, making sure that they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.
• When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chile, olives, carrots, mustard, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through. Serve hot over white rice.

YASSA CHICKEN

Steps:

• Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lime juice, and hot pepper. Strain, remove chicken and pat dry. Reserve vegetables. Season chicken with salt and pepper and brown in Dutch oven in 2 tablespoons vegetable oil. Remove chicken, and pour off excess fat.
• Deglaze pan with chicken stock and add chicken, and marinated vegetables. Allow to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes.
• Remove chicken and reserve in warm place (oven preheated to 250 degrees.) Strain sauce through china cap or sieve. Season the sauce with lime zest, salt, and pepper. Warm the chicken in sauce. Warm the blanched carrots and leeks in 1/2 cup water and 1 tablespoon butter, plus salt and pepper. Serve the chicken with enriched rice and greens, and garnished with the blanched vegetables.

YASSA CHICKEN WITH STEWED TOMATOES

Steps:

• Place chicken in a large non-reactive bowl and add onions, garlic, sliced celery, carrots, lime juice and peppers. Let chicken marinate 3 to 5 hours in the refrigerator. Strain the chicken and pat dry. Season with salt and pepper. Reserve the vegetables. Heat 2 tablespoons oil in a Dutch oven over medium heat and brown chicken on both sides. Remove chicken and pour off excess fat. Add 1 tablespoon oil to Dutch oven and saute marinated vegetables until tender, about 5 to 10 minutes. Deglaze with 2 cups chicken stock. Add chicken to Dutch oven and allow to cook over medium heat until chicken is tender and almost falling off the bone. Remove chicken and keep warm. Strain sauce through a fine sieve. Season sauce with lime zest, salt and white pepper. Warm chicken in sauce. Blanch carrots and leeks in 1 cup water with 1 tablespoon butter, salt and pepper. Serve with rice and stewed tomatoes.
• In a large pot of boiling water, immerse tomatoes for about 30 to 45 seconds, or until skin easily pulls away. Transfer tomatoes to salted ice bath. Peel and seed tomatoes, quarter, or cut into thick slices over a sieve set in a bowl to catch juices.
• To a small (2-quart) sauce pan, add butter, onions, tomatoes, and reserved juice. Season with salt and pepper. Bring to a boil, then reduce to a simmer, loosely cover pan, and simmer approximately 1 hour. Uncover pan, stirring constantly, raise heat until juices thicken, stirring so it doesn't burn and add fresh thyme leaves.

CHICKEN WITH STEWED TOMATOES

Steps:

• Cut chicken breast halves in half again.
• Mix flour, salt and pepper together in a plastic bag.
• Add chicken pieces and shake to coat.
• In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
• Add stewed tomatoes, oregano and basil.
• Lower heat, cover and cook for about 1 hour.

CHICKEN YASSA

Steps:

• Whisk together the vinegar, lemon juice, garlic, ginger, mustard, lemon zest, chile, black pepper, cayenne and salt to taste in a large nonreactive bowl or other container. Stir in the onions and bay leaf. Add the chicken to the marinade and toss to coat. Refrigerate, covered, turning the chicken in the marinade if it's not completely covered, at least 6 hours or overnight.
• Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Remove the chicken from the marinade; reserve the marinade. Working in batches to avoid overcrowding the pot, add the chicken to the pot and sear until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
• Add the allspice to the pot and cook until fragrant, about 1 minute. Spoon the solids from the marinade into the pot and cook, stirring, until softened, about 5 minutes. Add the reserved liquid and chicken, making sure to spoon the sauce over the chicken to coat. Add about 1 cup of water to the pot. Cover and cook over medium heat until the chicken is cooked through, about 30 minutes. Discard the bay leaf.
• Place the chicken on a serving platter. Spoon the onions and sauce from the pan over the chicken. (Simmer the sauce, uncovered, for 5 minutes on medium heat if there is too much liquid; it should be a rich sauce.) Season with salt and pepper and serve with the rice.

CHICKEN YASSA

Steps:

• In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, 1/4 cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours.
• If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper. Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.
• Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
• Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another 1/4 cup lime juice, and season with 1 tablespoon salt and 2 teaspoons pepper.
• Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.
• Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.