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Chicken Yassa is a beloved dish from Equatorial Guinea, featuring marinated chicken cooked slowly with onions and spices. This dish holds cultural significance as it is often served during family gatherings and festive occasions, showcasing the rich flavors of Equatorial Guinea's culinary heritage.
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.
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.
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.
Return the browned chicken pieces to the skillet with the onions. Stir to combine.
Reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender. Stir occasionally and add a little water if needed to prevent sticking.
Serve the Chicken Yassa hot over a bed of cooked rice.
Enjoy your meal!
Chicken Yassa is a flavorful chicken dish marinated in mustard, onions, and spices, then slow-cooked until tender.
Chicken Yassa originates from Equatorial Guinea and is a staple in its traditional cuisine.
Key ingredients include chicken, onions, garlic, Dijon mustard, vegetable oil, vinegar, and lemon juice.
Chicken Yassa takes approximately 200-275 minutes to prepare and cook.
It is commonly served with rice or fried plantains, making for a hearty meal.