Chicken Yaya
Nutrition
Calories: 847 kcalCarbohydrates: 88 gProtein: 64 gFat: 50 gSaturated Fat: 25 gCholesterol: 233 mgSodium: 2241 mgFiber: 14 gSugar: 13 gVitamin A: 33.775 IUCalcium: 146 mgIron: 24 mg
Ingredients
- 1 whole frying chicken cut into peices
- 1/2 cup unbleached all-purpose flour
- 1/4 cup light olive oil
- 1 lb Medium shrimp raw, in shell
- 3 cups chicken stock
- 4 whole garlic clove finely minced
- 1 whole large yellow onion chopped
- 1 whole yellow bell pepper or red, stemmed, seeded, deribbed, and chopped
- 1 cup ripe tomato seeded and chopped
- 8 oz andouille or spicy sausage thinly sliced
- 1-1/2 cups long-grain white rice not Instant Rice
- 1 teaspoon bay leaf 2 leaves
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- ½ teaspoon cayenne pepper
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cloves
- 3 tablespoon Minced fresh thyme
- 1/4 cup finely chopped basil leaves
- 1/2 cup finely chopped fresh parsley
Instructions
- Advance Preparation:
- Rinse the chicken with cold water, then pat dry, cover and refrigerate. Set aside the flour. Set aside the olive oil. Shell the shrimp, reserving the shells. Butterfly the shrimp by cutting deeply along the top ridge of the shrimp; remove and discard the dark vein. Cover the shrimp and refrigerate. Place the shrimp shells and stock in a medium saucepan, bring to a low boll, reduce the heat to very low, cover the pan, and simmer the stock for 20 minutes. Strain the stock and let cool to room temperature. Discard the shells. Prepare the garlic, onion, pepper, tomato, and sausage, setting these aside together in a bowl. Place the rice in a fine-meshed sieve, rinse the rice with cold water until the water runs clear, then drain the rice and set aside. In a bowl, combine the cooled stock, bay leaves, Worcestershire sauce, salt, cayenne, pepper, cloves, thyme, and basil.
- Final Cooking Steps:
- Finely chop the parsley and set aside. Preheat the oven to 325 degrees. Place a deep 12- or 14-inch skillet over medium-high heat. Place the chicken on a baking sheet or on a piece of waxed paper or parchment paper. Sprinkle the flour on all sides of the chicken, then shake each piece to remove all excess flour. Add the olive oil to the frying pan and, when hot, add the chicken, skin side up. Regulating the heat so that the chicken sizzles, but the oil never smokes, cook the chicken on both sides until golden, about 8 minutes.
- Remove the chicken from the pan. Add the vegetables and sausage, reduce the heat to medium, and sauté the vegetables until the onions are translucent, about 10 minutes. Add the rice and sauté for 2 minutes until heated. Add the chicken stock mixture. Add the chicken, skin side up.
- Bring the liquid to a low boil, then cover the pan, and place the pan in the preheated oven. Cook for 25 to 30 minutes. At this point the rice should be tender, and an instant-read meat thermometer should register 170 degrees when inserted deeply into a thigh and the juices should run clear when the chicken is pierced with a fork. During the last 5 minutes of cooking, scatter the shrimp across the rice, recover, and continue cooking. Taste and adjust the seasoning. Transfer the chicken to a heated serving platter or 4 heated dinner plates. Stir the shrimp into the rice, transfer the rice to the platter or plates, sprinkle on the parsley, and serve at once.