In a bowl, combine the chicken
, red bell pepper and poblano pepper. Add the green olives
pepper, Dijon mustard
, thyme and garlic. Sprinkle with salt and cayenne pepper
if using. Coat with half the olive oil. Mix all the ingredients well and set aside in the refrigerator for 30 minutes.
Separate the chicken from the rest of the ingredients. Heat a skillet over medium-high heat and sear
the chicken pieces until each side is brown, 2 minutes per side for boneless chicken or 3 minutes per side for bone-in chicken.
In a deep pan, heat up the remaining 1/2 cup olive oil over medium-high heat and saute the vegetables until golden brown, 4 to 5 minutes.
Add the seared chicken to the pan and mix well. Add 1 cup water. Reduce the heat to medium and simmer
for 10 minutes. Remove from the heat let cool for 1 minute. Serve.
Cook's Note: Yassa Chicken is traditionally served with rice
, but at the Cazamance Food Truck, they serve it on a wrap or bread bowl as "bunny chow."
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.