Chicken Yassa with Rice

Servings: 4 · Prep: 25 min · Cook: 65 min · Total: 210 min

Ingredients

• 2 pounds Boneless skinless chicken thighs
• 1/2 cup Lemon juice
• 2 pounds Yellow onions
• 3 tablespoons Dijon mustard
• 4 each Garlic cloves
• 2 teaspoons Apple cider vinegar
• 1 1/2 cups Long-grain white rice
• 3 tablespoons Neutral vegetable oil
• 2 teaspoons Fine salt
• 1/2 teaspoon Ground black pepper
• 4 cups Water

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Tongs; Large mixing bowl; Fork; Instant-read thermometer; Wooden spoon; Fine-mesh strainer; 3-quart saucepan with lid; 12-inch deep skillet with lid, 5-quart capacity; measuring cups; measuring spoons; knife; cutting board; tongs; large mixing bowl; fork; instant-read thermometer; wooden spoon; fine-mesh strainer

Steps

1. Prepare the ingredients safely. Wash your hands with soap and water for 20 seconds. Rinse and dry the lemons and onions before cutting, removing any damaged areas. Peel and thinly slice the onions, mince the garlic, and squeeze and measure the lemon juice. Do not rinse the chicken.
   • 2 pounds onion — peeled and thinly sliced
   • 4 Each garlic — minced
   • 1/2 cup lemon juice — freshly squeezed

   Wash hands with soap and water before food preparation.

   Do not rinse raw chicken; splashing can spread poultry contamination.

2. Marinate the chicken and onions. In the large mixing bowl, stir together the lemon juice, Dijon mustard, garlic, cider vinegar, 1 1/2 teaspoons salt, and black pepper. Add the onions and chicken, turning thoroughly to coat. Cover and refrigerate at 40°F or below for 2 hours. Wash your hands and clean surfaces after handling the raw chicken.
   • 1/2 cup lemon juice — freshly squeezed
   • 3 tablespoons dijon mustard
   • 4 Each garlic — minced
   • 2 teaspoons apple cider vinegar
   • 1 1/2 teaspoons salt
   • 1/2 teaspoon Ground Black Pepper
   • 2 pounds onion — peeled and thinly sliced
   • 2 pounds chicken thighs

   Keep raw chicken and its marinade away from ready-to-eat foods; wash hands and surfaces after handling.

   Refrigerate the chicken at 40°F or below while marinating, and do not taste the raw-poultry marinade.

3. Brown the chicken. Lift the chicken from the marinade, scraping clinging onions and garlic back into the bowl. Reserve all the onions and marinade. Pat the chicken dry with paper towels and discard the towels. Heat 2 tablespoons oil in the skillet over medium-high heat. Brown the chicken in two batches for 3–4 minutes per side, until golden but not cooked through. Reduce the heat if the mustard coating begins to scorch. Transfer the browned chicken to a clean plate.
   • 2 pounds chicken thighs
   • 2 tablespoons vegetable oil

   Use a clean plate and clean utensils for the browned chicken, keeping them separate from raw chicken and marinade.

4. Soften the onions. Reduce the heat to medium and add the remaining 1 tablespoon oil. Lift the onions from the marinade with tongs, allowing excess liquid to drip back into the bowl, and add them to the skillet. Reserve the liquid. Cook the onions for 18–22 minutes, stirring frequently and scraping up the browned bits, until well softened and beginning to turn golden. Lower the heat if they brown before softening.
   • 1 tablespoon vegetable oil

   Do not taste the reserved marinade; it has contacted raw poultry and must be boiled before use.

5. Steam the rice. While the onions cook, rinse the rice in a fine-mesh strainer under cold running water and drain well. Combine the rice, 3 cups water, and the remaining 1/2 teaspoon salt in the saucepan. Bring to a boil, stir once, then cover and reduce the heat to low. Cook for 18–20 minutes, until the water is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes.
   • 1 1/2 cups long-grain white rice
   • 3 cups Water
   • 1/2 teaspoon salt

   Uncover the saucepan carefully; hot steam can burn.

6. Boil the marinade and braise the chicken. Add the reserved marinade and remaining 1 cup water to the softened onions. Scrape the bottom of the skillet and bring the sauce to a full boil for 1 minute. Return the chicken and its accumulated juices to the skillet, nestling the thighs among the onions. Reduce the heat to low, cover, and simmer gently for 20–25 minutes, until the chicken is tender and an instant-read thermometer inserted into the thickest part of each thigh registers at least 165°F.
   • 1 cup Water

   Bring the reserved marinade to a full boil for 1 minute before returning the chicken.

   Check that each thigh reaches at least 165°F with an instant-read thermometer.

7. Finish the onion sauce. Uncover the skillet and simmer for another 5 minutes, spooning the sauce over the chicken. The finished sauce should be onion-rich and spoonable. If it remains watery, transfer the cooked chicken to a clean plate and simmer the sauce for another 3–5 minutes before returning the chicken.
8. Plate and serve. Fluff the rice with a fork. Divide the rice, chicken, and onion sauce evenly among four plates and serve immediately.

   Refrigerate leftover chicken and rice separately in shallow containers within 2 hours, or within 1 hour above 90°F.

https://plumtally.com/recipes/chicken-yassa-with-rice-rr79708ddm2j