Ingredients
-
2
-
4
-
1
-
1/2
-
2
-
2
-
2
-
2
-
-
6
-
1 - 2
-
2 - 4
-
-
-
Directions
Senegalese Poulet Yassa, POSTED FOR ZWT 4 It is not known who recorded this recipe It’s simple but delicious From Senegal in West Africa This used to be a French colony and the French influence is very visible in its foods Yet again: prep and cooking times are guesses I did not factor in cooking the rice either , POSTED FOR ZWT 4 It is not known who recorded this recipe It’s simple but delicious From Senegal in West Africa This used to be a French colony and the French influence is very visible in its foods Yet again: prep and cooking times are guesses I did not factor in cooking the rice either
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Steps
|
1
Done
|
Fry the Chickens in the Oil in a Deep Saucepan Until Well Browned. |
|
2
Done
|
Remove Chicken, Then Fry the Onions in the Same Oil. (here the Cook Said That the Onions Should Saute For 2 Hours at Low Heat. It Sounds Way Too Long, but Will Render the Onions Meltingly Tender!). |
|
3
Done
|
Then Add the Chicken, Mustard, Crumbled Bouillon Cubes, Black Pepper, Hot Pepper Flakes, Lemon Juice and Salt to Taste (if Necessary). Simmer Slowly For Up to an Hour. |
|
4
Done
|
Serve Over White Rice, and Top the Chicken and Onion With the Bell Pepper and Tomato Slices. |
