Senegalese Coconut Chicken Yassa Rice

Instructions

1. 1

   Slice the onions thinly and set aside. Juice the lemon and reserve the juice.

2. 2

   In a large bowl, combine the chicken thighs, sliced onions, mustard, lemon juice, salt, and scotch bonnet pepper (whole or chopped for more heat). Mix well to coat the chicken. Marinate for at least 30 minutes, preferably 2 hours.

3. 3

   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and brown the chicken thighs on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

4. 4

   In the same pan, add the marinated onions and cook until softened and lightly caramelized, about 8-10 minutes.

5. 5

   Return the chicken to the pan with the onions. Add the reserved marinade, coconut milk, and chicken broth. Stir to combine.

6. 6

   Bring to a simmer, cover, and cook on low heat for 25-30 minutes, until the chicken is cooked through and the sauce is thickened.

7. 7

   While the chicken is cooking, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, cook the rice according to package instructions.

8. 8

   Once the chicken yassa is ready, taste and adjust seasoning if needed. Remove the scotch bonnet pepper if left whole.

9. 9

   Serve the coconut chicken yassa hot over a bed of jasmine rice. Enjoy!