Pollo Yassa: A Traditional West African Delight
Pollo Yassa, a classic dish hailing from Senegal, is a delightful combination of marinated chicken, aromatic spices, and fragrant rice. The dish is an absolute favorite for its depth of flavor, making it perfect for family dinners or any special occasion. Below is a comprehensive guide to recreating this delicious and hearty dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 5 kg |
| White onions (finely chopped) | 12 kg |
| Garlic cloves (minced) | 2 |
| Lemon juice | 1 |
| Extra virgin olive oil | 80 g |
| Dijon mustard | 50 g |
| Sweet chili powder | 1 teaspoon |
| Chicken broth | 1 liter |
| Salt (to taste) | q.b. |
| Black pepper (to taste) | q.b. |
| Basmati rice | 300 g |
| Water | 800 g |
| Cinnamon sticks | 1 |
| Cloves | 3 |
| Cumin seeds | A pinch |
| Extra virgin olive oil (for rice) | 30 g |
Instructions:
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Preparing the Chicken:
- Begin by cutting the chicken into individual parts: thighs, breasts, and wings. You can reserve the leftover bones to make chicken broth, which will be used in the recipe later.
- In a large pan, heat 80g of extra virgin olive oil over medium-high heat. Add the chicken pieces and sear them until golden brown on all sides. Make sure to turn the chicken pieces regularly for even cooking.
- Once seared, remove the chicken from the pan and set it aside on a baking sheet, keeping it warm.
-
-
Sautรฉing the Onions:
- In the same pan, add the finely chopped white onions. Sautรฉ them over low heat for about 10 minutes, stirring occasionally to prevent sticking. The onions should become tender and lightly caramelized.
- Add the minced garlic, sweet chili powder, Dijon mustard, salt, and black pepper to the onions. Stir well to combine all the ingredients. Let it cook for another 2-3 minutes, allowing the flavors to meld together.
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Simmering the Chicken:
- Return the seared chicken pieces to the pan with the onions and spices. Stir the chicken into the mixture, ensuring it is well-coated with the onion sauce.
- Pour in the chicken broth, enough to cover the chicken pieces. Let it simmer on low heat for 30-40 minutes until the chicken is cooked through and the flavors have developed.
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Preparing the Rice:
- While the chicken is simmering, prepare the basmati rice. Rinse the rice thoroughly under cold water to remove excess starch. Then, soak the rice in room temperature water for 15-20 minutes.
- In a separate pan, heat 30g of olive oil over medium heat. Add the cinnamon sticks, cloves, and cumin seeds to the oil. Let the spices roast for a minute until fragrant.
- Drain the soaked rice and add it to the pan with the spices. Stir the rice well to coat it with the oil and spices. Add 800g of water, ensuring the rice is just covered, and bring it to a boil.
- Once the water begins to boil, cover the pan with a lid and reduce the heat. Let the rice cook for 10-15 minutes until the water is absorbed and the rice is tender. Once done, fluff the rice with a fork to keep it light and airy.
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Serving:
- Serve the Pollo Yassa hot, with a generous portion of aromatic basmati rice on the side. The chicken, bathed in the tangy lemon and mustard sauce, pairs beautifully with the subtly spiced rice, creating a harmonious and satisfying meal.
Nutritional Information (per serving):
| Nutrient | Amount per serving (approx.) |
|---|---|
| Calories | 450 |
| Protein | 35 g |
| Carbohydrates | 50 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sodium | 800 mg |
| Cholesterol | 100 mg |
This Pollo Yassa recipe is a beautiful celebration of West African flavors, bringing together the tang of lemon, the depth of mustard, and the warmth of spices in a truly unforgettable dish. Perfect for feeding a crowd, this recipe is ideal for those who love rich, flavorful meals that are sure to impress. Whether you’re hosting a dinner party or preparing a family meal, this dish will quickly become a favorite in your kitchen.
