"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Yassa -Spicy Marinated Chicken in Onion Sauce Recipe

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This recipe for Yassa -Spicy Marinated Chicken in Onion Sauce, by , is from The Cuz Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rikki Becker
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 onions, thinly sliced (I prefer dicing them)
1/2 c. fresh lime juice
1 t. salt
1/2 t. freshly ground black pepper
1 chicken, cut into 8 pieces (I like breasts or thighs)
3 T. olive oil
1-2 chopped carrots
1-2 chopped celery stalks
4 minced garlic cloves
1 fresh minced jalapeño pepper
1/2 c. chicken broth
Hot cooked couscous

Directions:
Directions:
1) In a large bowl, combine the onions, lime juice, salt, and pepper. Add the chicken and toss to coat well. Cover, and refrigerate for at least 3 and up to 6 hours. Remove the chicken from the marinade and pat it dry with paper towels. Drain the marinade in a colander set over a large bowl, and reserve both the liquid and the solids.

2) Heat the oil in a 5-quart Dutch oven. In batches, cook the chicken over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to a plate.

3) Add the reserved marinated onions and the carrot, celery, garlic, and chile pepper to the Dutch oven. Cook over med-high heat, stirring often, until the onions have softened, about 10 minutes. Stir in the chicken broth and the reserved marinade liquid; bring to a boil. Return the chicken to the Dutch oven, reduce the heat to medium-low, and simmer, covered, until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, 35-40 minutes. Or you can finish cooking the chicken in the oven at about 325º. (I prefer cooking it in the oven.)

4) Serve over couscous or hot rice. (I stir the sauce into the hot couscous.)

Number Of Servings:
Number Of Servings:
4 or more
Personal Notes:
Personal Notes:
As the chicken simmers on stovetop or oven on the bed of onions, the onions cook down into a luscious sauce.

 

 

 

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