Chicken Yassa
| 3-4 | Zwiebeln |
| 2 | Zitronen, Saft |
| 70 ml | (Rotwein-)Essig - oder mal nur 50 probieren? Teilweise ganz ohne Essig gemacht. |
| 1¼ TL | Dijon-Senf |
| 4 | Knoblauchzehen |
| 2 | Chilis (orig.: 1 Habanero |
| 1 | großes Lorbeerblatt |
| 3 | Hühnerbursthälften (mit Haut), geteilt |
| 1,2 | Hühnerbrühenwürfel |
| 0.6 | Rindebrühenwürfel |
| 70 ml | Wasser |
| 1 Tasse | grüne Oliven |
| Pfeffer |
Zubereitung
- Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon (oe: gut - vorher? - abtropfen). Cook until golden brown, about 5 minutes (oe: braucht mehr). Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken.
- Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes (oe: tendenziell mehr Brühe, mehr Rind). Stir in olives and black pepper.
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