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Chicken in beer with onions and bacon

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Chicken cream

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Chicken Fricassee

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Chicken yassa

Chicken yassa

The chicken yassa and a famous dish from Black Africa, more precisely, of Senegalese cuisine. The chicken yassa and the national dish of this country, and is essentially a tasty dish of chicken marinated with lemon juice and spices that is eaten accompanied by white rice. The reality is yassa in a marinade of lemon or lime that is used for both the chicken for fish. Ingredients Garlic cloves 4 bay leaves 2 leaves vegetable stock (or chicken) 200 ml White onions 1 8 Lemons Olive oil 3-4 tablespoons Chili Pepper to taste 1 teaspoon chopped chicken pieces, 1.5 kg Basmati rice to taste Salt to taste Dijon mustard 1 tablespoon Preparation Mix together the ingredients for the marinade: juice squeezed lemon, mustard, bay leaf broken with the hands, chili, salt and pepper (1). Thoroughly wash the chicken pieces and pat dry with paper towels, place the chicken with the marinade in a large bowl and mix well (2). Let marinate for 3-4 hours up to 24, most leave the chicken in the marinade more flavor to it. Preheat the oven to 170 º. Drain the chicken from the marinade (keeping it aside) and place it on a baking sheet lined with aluminum foil. Bake the chicken for 25 minutes. Peel and cut into slices not too small onions. Peel the garlic cloves (4). In a large skillet saute the onions and garlic until they are soft (5). At this point add the chicken (6), its gravy (7), the marinade and broth (8). Cook for half an hour, shaking the pan occasionally to prevent it sticking to the bottom. Serve the chicken hot with boiled basmati rice (9).

Mix together the ingredients for the marinade: juice squeezed lemon, mustard, bay leaf broken with the hands, chili, salt and pepper (1). Thoroughly wash the chicken pieces and pat dry with paper towels, place the chicken with the marinade in a large bowl and mix well (2). Let marinate for 3-4 hours up to 24, most leave the chicken in the marinade more flavor to it. Preheat the oven to 170 º. Drain the chicken from the marinade (keeping it aside) and place it on a baking sheet lined with aluminum foil. Bake the chicken for 25 minutes. Peel and cut into slices not too small onions. Peel the garlic cloves (4). In a large skillet saute the onions and garlic until they are soft (5). At this point add the chicken (6), its gravy (7), the marinade and broth (8). Cook for half an hour, shaking the pan occasionally to prevent it sticking to the bottom. Serve the chicken hot with boiled basmati rice (9).