Chicken Yassa

Ingredients

1 whole chicken, cut into pieces
4 large onions, thinly sliced
4 cloves garlic, minced
1/4 cup Dijon mustard
1/4 cup vegetable oil
1/4 cup white vinegar or apple cider vinegar
1/4 cup lemon juice
1/4 cup water
2-3 Scotch bonnet or habanero peppers, seeded and minced (optional, for heat)
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
2 bay leaves
Salt and pepper to taste
Cooked rice, for serving

Instructions

Marinate the Chicken

In a large bowl, combine the chicken pieces, sliced onions, minced garlic, Dijon mustard, vegetable oil, vinegar, lemon juice, water, minced peppers (if using), soy sauce, fresh thyme, bay leaves, salt, and pepper.

Mix well to coat the chicken thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for best results.

Cook the Chicken

Remove the chicken pieces from the marinade, shaking off any excess onions. Reserve the marinade.

In a large skillet or Dutch oven, heat a little vegetable oil over medium-high heat. Add the chicken pieces and brown them on all sides, working in batches if necessary. Remove the browned chicken and set aside.

Cook the Onions

In the same skillet, add the reserved marinade, including the onions and all the liquid. Cook over medium heat, stirring occasionally, until the onions are soft and translucent, about 10-15 minutes.

Combine and Simmer

Return the browned chicken pieces to the skillet with the onions. Stir to combine.