Yassa Poulet Guineense
A flavorful and tangy chicken dish marinated in lemon and onions, often slow-cooked or grilled. It's a staple in Guinea-Bissau, known for its vibrant taste.
🧂 Ingredients
- 1 kg Whole chicken(cut into pieces)
- 6 large Onions(thinly sliced)
- 4 large Lemons(juiced)
- 8 cloves Garlic(minced)
- 2 tbsp Dijon mustard(optional)
- 1/2 cup Peanut oil(or other cooking oil)
- 1 Bay leaf
- 1 Chili pepper(finely chopped, optional)
- to taste Salt
- to taste Black pepper
- 1 Chicken bouillon cube(optional)
👨🍳 Instructions
- 1
In a large bowl, combine the chicken pieces, sliced onions, lemon juice, minced garlic, Dijon mustard (if using), peanut oil, bay leaf, chopped chili (if using), salt, pepper, and bouillon cube (if using). Mix well to ensure the chicken is evenly coated.
💡 Tip: Marinating overnight yields the best flavor. - 2
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- 3
Remove the chicken from the marinade, reserving the marinade. Heat a large skillet or Dutch oven over medium-high heat. Add a little oil if needed and brown the chicken pieces on all sides until golden.
- 4
Remove the browned chicken from the skillet and set aside. In the same skillet, add the marinated onions and cook over medium heat until softened and lightly caramelized.
- 5
Return the chicken to the skillet with the onions. Add about 1/2 cup of water or chicken stock to the skillet. Bring to a simmer, then cover, reduce heat to low, and cook until the chicken is tender and cooked through.
- 6
Serve hot, typically over steamed white rice.
💡 Tip: Some variations include grilling the chicken after marinating for a smoky flavor.
💡 Pro Tips
- ✓The more onions, the better for this dish.
- ✓Adjust lemon juice and chili to your preference.
- ✓Ensure chicken is cooked through but still moist.
🔄 Variations
- Grill the marinated chicken instead of simmering for a smoky flavor.
- Add sliced bell peppers along with the onions.