Recipe Background
If you don't know what Poulet Yassa is, well, you're in the best place. This dish has African roots originating in Senegal and is a delicious cousin to the Haitian Poul Nan Sos. So, you can count on an amazing world cuisine experience! Get ready to explore the tender chicken thighs that are braised in a citrus and Dijon sauce with just a hint of spice that will blow your mind. We like to serve it alongside some of our favorite fluffy rice, but you can chow down on Poulet Yassa however you wish. Give it a try and you'll be reminded just how deliciously rewarding branching out a little can be!
If you don't know what Poulet Yassa is, well, you're in the best place. This dish has African roots originating in Senegal and is a delicious cousin to the Haitian Poul Nan Sos. So, you can count on an amazing world cuisine experience! Get ready to explore the tender chicken thighs that are braised in a citrus and Dijon sauce with just a hint of spice that will blow your mind. We like to serve it alongside some of our favorite fluffy rice, but you can chow down on Poulet Yassa however you wish. Give it a try and you'll be reminded just how deliciously rewarding branching out a little can be!
Ingredients
- 4 chicken thighs boneless and skinless, rinsed and patted dry
- 3 cloves garlic minced
- 2 large onions thinly sliced
- 1/4 cup lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons Dijon mustard
- 1 teaspoon bouillon powder
- 1/2 teaspoon salt plus more, to taste
- 1 cup chicken broth
- 3 tablespoons olive oil
- rice to taste, cooked and warm, for serving
- parsley leaves to taste, for garnish
Directions
- In a large bowl, add the chicken thighs.
- Top the chicken thighs with the garlic, the onions, the lemon juice, the paprika, the cayenne, the Dijon mustard, the bouillon powder, 1/2 teaspoon of the salt, and the broth and mix to combine.
- Place the chicken mixture in the refrigerator and allow it to marinate for at least 2 hours and up to overnight.
- In a skillet or large Dutch oven over medium-high heat, add the oil.
- Transfer the chicken thighs from the bowl to the skillet, scraping off the excess marinade and the onions into the bowl. Reserve the remaining marinade.
- Brown the chicken thighs, about 4-5 minutes per side.
- Place the browned chicken thighs on a plate.
- Reduce the heat to medium-low.
- In the same skillet, add the reserved marinade and cook until the onions have caramelized, about 5 minutes.
- Add the browned chicken thighs to the sauce mixture in the skillet and cook until the meat reaches an internal temperature of 165 degrees F and the juices run clear, about 15-20 minutes.
- Taste and season with the extra salt as needed.
- Serve the Poulet Yassa over the rice, garnished with the parsley leaves.
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