Title: Yassa
Categories: African Poultry Meat
Yield: 8 Servings
| 5 | lb | Chicken pieces |
| 4 | | Heads garlic |
| 9 | lb | Onions |
| 1 | c | Red vinegar |
| 2 | | Fresh chili peppers |
| | | Crushed dried chili peppers to taste |
| 1 | tb | Black pepper |
| 3 | tb | Cooking oil |
| 1 | tb | Soy sauce |
| 6 | c | Long grain white rice |
| 11 1/2 | c | Water |
: Wash chicken pieces and pat dry. Divide garlic into cloves and
crush and peel. In a large pot combine onions, garlic, vinegar, fresh chili
peppers and crushed peppers and black pepper. Add chicken pieces. Stir well
and let marinate in this mixture for at least one hour, or cover and
refrigerate overnight. Heat 3 tablespoons oil in a large pan over medium
high heat. Remove chicken pieces from marinate and fry in oil until browned
on all sides. Remove pieces and set aside. Remove onions from marinate and
fry in the same oil until golden brown. Return onions and chicken to
marinate and bring mixture to a boil. Reduce heat and simmer for two hours
or until chicken is cooked through and flavors are blended. The longer the
mixture simmers the more the flavors are developed.
: Meanwhile, in a large pot, coat the bottom with a small amount of
oil. Heat the pot over medium-high heat and brown the rice lightly. Add
water and bring to a boil. Cover and reduce heat to low. Cook for 30 to 50
minutes, until rice is tender and water is absorbed.
: When ready to eat, add salt and pepper and soy sauce to chicken
mixture. To serve, spread rice in a wide flat platter or bowl. Let cool for
10 minutes. Remove chicken pieces from sauce and distribute over rice. Pour
onions and sauce over the top as desired. Makes 8 to 12 servings