West African Yassa Chicken Dutch Oven Recipe

West African Yassa Chicken Dutch Oven Recipe
  • 4 large onions, thinly sliced
  • 1/2 cup freshly squeezed lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 (3.5 pound) chicken, cut into 8 pieces (I usually use 3.5lbs of b/s breast)
  • 3 tablespoons olive oil
  • 1 medium carrot, chopped
  • 1 medium stalk celery, chopped
  • 4 cloves garlic, minced
  • 1 fresh hot chili pepper (such as jalapeo), seeded & minced (I omit for the kids)
  • 1/2 cup chicken broth, homemade or canned
  • hot cooked rice or couscous
In large bowl, combine onions, lime juice, salt & pepper. Add chicken & toss to coat well. Cover & refrigerate for 3-6 hours. Remove chicken from marinade & pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid and solids.

Heat oil in 5-quart Dutch oven. Cook chicken in batches over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to plate & set aside.

Add reserved marinated onions, celery, garlic & chili pepper to Dutch oven; cook over medium-high heat, stirring often, until onions have softened, about 8 minutes. Stir in chicken broth & reserved marinade liquid; bring to boil. Return chicken to Dutch oven; reduce heat to medium-low and simmer, covered, until chicken shows no sign of pink at the bone when cut with tip of sharp knife, 35 to 40 minutes. Serve over hot cooked rice or couscous. Enjoy the Dutch oven recipe !


White Bean Chili Dutch Oven Recipe

White Bean Chili Dutch Oven Recipe

  • 1 lb. dried Great Northern Beans
  • 5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)
  • 1 Tbl. olive oil
  • 2 medium onions chopped
  • 3 cups (12 oz) shredded Monterey Jack cheese, divided
  • 2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • Dash of ground red pepper
  • 1/2 tsp. pepper
  • 2 (4.5 oz.) cans chopped green chilies, undrained
  • 3/4 cup sour cream
  • 4 garlic cloves, minced
  • 3/4 cup salsa
  • 6 cups chicken broth
  • Chopped fresh parsley, optional
***fresh ground turkey can be substituted for the chicken*****


1. First of all sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set beans aside.

2. And then heat oil in Dutch oven over medium-high heat. Add onions; saute until tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2 minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender; stirring occasionally. Next is to add chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.

3. Spoon chili into bowls topping with remaining cheese, sour cream and salsa. Enjoy the white bean chili ! Nice Dutch oven recipe !
 Dutch-oven recipes: breakfast-sausage-souffle.

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