Chicken Yassa Rice Bowls
Lean chicken thighs and a mountain of onions make this Senegalese lunch rich in protein, fiber, and vitamin C without relying on a heavy sauce. Lemon, mustard, garlic, and chile turn the marinade…
Ingredients
- 680 g Boneless, skinless chicken thighs
- 3 large Yellow onions, thinly sliced
- 6 tbsp Fresh lemon juice
- 3 tbsp Dijon mustard
- 4 cloves Garlic, finely grated
- 1/2-1 pepper Habanero or Scotch bonnet, minced
- 2 tbsp Neutral oil
- 1 1/2 cups Long-grain white rice, rinsed
- 2 1/4 cups Water
- 2 1/4 tsp Kosher salt
Instructions
- Set up your mise en place before the acid touches the chicken: slice the onions into thin half-moons, grate the garlic, mince the chile, squeeze the lemons, and rinse the rice under cool water until the runoff is mostly clear. Keep the chicken on a separate board, and wash your hands and tools with hot soapy water after handling it.
- In a large nonreactive bowl, whisk 4 tablespoons of the lemon juice, the Dijon mustard, garlic, chile, and 1 teaspoon of the salt until smooth. Add the chicken and sliced onions, turning until every piece is coated. Cover and refrigerate for at least 1 hour and up to 8 hours; the lemon seasons the meat while the mustard helps the onion marinade cling.
- Lift the chicken from the marinade and let excess liquid drip back into the bowl, keeping the onions and marinade together. Pat the chicken dry with paper towels; this small step prevents steaming and helps it brown. Leave the chicken at room temperature for 15 minutes while you prepare the rice, but do not leave it out longer than 2 hours.
- Place the rinsed rice, 2 1/4 cups water, and 3/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, stir once, then cover and reduce the heat to low. Cook for 15 minutes without lifting the lid; when the water is absorbed and small steam holes appear across the surface, remove the pan from the heat and let it stand covered for 10 minutes.
- While the rice cooks, heat 1 tablespoon of the oil in a large heavy skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed, and sear for 3 to 4 minutes per side until deeply golden. The chicken does not need to be cooked through yet; transfer it to a plate when the surface is browned and the fond on the pan is amber, not black.
- Reduce the skillet heat to medium and add the remaining 1 tablespoon oil. Scrape in all the onions and marinade, add the remaining 2 tablespoons lemon juice and 1/2 teaspoon salt, and stir to loosen the browned bits. Cook for 12 to 15 minutes, stirring every few minutes, until the onions collapse, turn glossy, and become pale golden; if they catch, add 1 tablespoon water and lower the heat.
- Nestle the seared chicken into the onion mixture and pour in any juices from the plate. Cover, reduce the heat to low, and simmer for 12 to 15 minutes, turning the pieces once, until the thickest thigh reaches 165°F on an instant-read thermometer. The sauce should be spoon-coating and the onions should be soft enough to cut with the side of a spoon.
- Remove the lid and simmer for 2 to 4 additional minutes if the onion sauce looks watery, stirring gently so it reduces without scorching. Taste the sauce and adjust with a pinch of salt or a squeeze of lemon; it should balance tangy, savory, and gently hot rather than taste sharply acidic.
- Fluff the rice with a fork, separating the grains without mashing them. Let the chicken yassa rest in its onion sauce for 5 minutes off the heat; this redistributes the juices and gives the onions time to absorb the final seasoning.
- For packed lunches, divide the rice among four leak-resistant containers and top with the chicken and plenty of onion sauce. Leave the lids ajar for 10 minutes so trapped steam does not turn the rice wet, then seal and refrigerate within 2 hours. Chill overnight and transport in an insulated lunch bag with an ice pack; reheat until steaming hot, or enjoy it cold-to-room-temperature if your workplace has no microwave.
Watch the Chicken Yassa Rice Bowls cooking video
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