Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
YASSA DE POULET
  • 1 to 3-pound chicken, cut into 8 pieces
  • 2 cups onions, very thinly sliced (2 large onions about)
  • 4 cloves garlic, depending on size, peeled, crushed and chopped fine
  • 1 teaspoon hot chili-pepper flakes
  • 1/2 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup lime juice
    1. Mix all ingredients together and let macerate overnight in the refrigerator or 4 to 5 hours at room temperature, mixing every hour. Cut the little pieces of fat which usually cling to the thighs of the chicken into small pieces. Melt in a saucepan and brown the pieces of chicken in this fat. When the chicken is browned, place in a large kettle. Deglaze the saucepan with the marinade and add to the chicken. Bring to a boll, cover and simmer slowly for 15 minutes. Take the cover off and boll on high heat for 5 minutes to reduce the sauce.

     
     

    BACK TO MAIN COURSES