Ingredients
- 1/4 cup peanut oil
- 1 chicken, cut into serving pieces
- 4 large onions, chopped
- 3/4 cup chicken stock
- Salt and pepper, to taste
- 2 garlic cloves, lightly crushed
- 1 teaspoon serrano chili pepper, minced
- 1 teaspoon ground cumin
- 1 large potato, diced
- 3 carrots, diced
- 1/2 cup unsalted peanuts
- Steamed rice
Directions
In a large skillet over medium-high heat, heat peanut oil. Place chicken in pan and brown on all sides. Remove chicken from pan and reduce heat to low. Add onions and cook until translucent. Add chicken stock, garlic, chili pepper, cumin, salt and pepper, potatoes and carrots and bring the liquid to a boil. Add chicken pieces. Place the lid on top of the skillet, lower heat and simmer for 30 minutes or until the chicken is cooked through. Serve over rice and sprinkle with unsalted peanuts.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By meagher36_5891930
Madison, WY
on August 16, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I realized, as I was preparing the recipe, that the seasoning consisted only of the serrano, salt and pepper. In a panic I added 2 tsp. allspice, 1 tsp. thyme . (As usual, I more than doubled the garlic This gave the dish a subtle jerk-y flavor, but was still a little bland. Not bad, just not spectacular.
By tracydiop_4494943
w. Bloomfield, MI
on December 16, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Low rating because this is not the traditional West African Yassa recipe. Missing major ingredient, lemon and dijon mustard. I have never had yassa with Chicken stock. I'm sure this recipe is delicious, but not traditional yassa. Sorry......
Read all 2 reviews