Poulet Yassa (Chicken Yassa) is a traditional Guinean (from Guinea-Bissau) recipe for a classic stew of chicken cooked with onion and chillies in a lemon juice and chicken stock base. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Chicken Yassa (Poulet Yassa).
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Just as in neighbouring Senegal, Chicken Yassa is very popular in Guinea-Bissau and many would consider it the country's national dish. Here is a classic example of Poulet Yassa as prepared in Guinea-Bissau.
Ingredients:
1 whole Chicken, cut into serving-sized pieces
juice of 6 large lemons
6 large onions, peeled and sliced
5 garlic cloves, minced
1l (4 cups) Water
1 Bay leaf
3 tbsp Peanut oil
1 Chilli peppers, finely chopped
3 Chicken bouillon cubes, crumbled
Vegetable oil
Salt and freshly-ground black Pepper, to taste
Cooked white rice, to accompany
Method:
Begin by preparing a marinade. Combine the peanut oil, chilli, lemon juice, sliced onion, salt, black pepper, bay leaf, garlic, and bouillon cubes in a mortar then pound to a smooth paste.
Scrape this mixture into a large bowl, add the chicken pieces and use your hands to rub the marinade into the meat. Cover and set aside to marinate in your refrigerator over night.
Heat a deep frying pan or wok over medium-high heat. Add enough vegetable oil for a depth of about 2cm (4/5 in) and once hot use to fry the chicken pieces until golden brown and cooked through (about 20 minutes).
Remove the chicken with tongs and set aside then discard half the oil from the pan. Add the onion and fry for about 6 minutes, until soft and golden brown. Now add the 1l (4 cups) water along with any leftover marinade. Stir to combine, bring to a simmer and cook for 30 minutes. At this point, return the chicken to the pan and simmer with the sauce for for 5 minutes.
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