⚽ World Cup 2018 Game 16 – Poland vs. Senegal
Succulent chicken, fiery lemony sauce, and smokey meat drumming in rhythm with your palate makes the Kielbyassa a top contender for an easy midweek meal. Slices of Polish kielbasa and fresh summer green beans are added to the popular Senegalese yassa to make a one-pot dish with a spicy tart lemon sauce that knows how to kick you in the mouth.
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Ingredients
- 4 lbs chicken thighs skin on
- 2 lemon juiced
- 2 onion thinly sliced
- 5 cloves garlic chopped
- 2 TBSP dijon mustard
- 1 scotch bonnet pepper thinly sliced
- 1 tsp cajun seasoning
- 3 TBSP olive oil
- 12 oz polska kielbasa link sliced into 1/4 inch rounds
- 1 cup chicken broth
- 1 cup fresh green beans trimmed
- lemon slices for garnish
- chopped fresh parsley for garnish
Ingredients
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Instructions
- Make a marinade in a large glass bowl by combining lemon juice + onion + garlic + mustard + scotch bonnet + cajun seasoning. Put chicken in the marinade and wearing food grade disposable gloves, massage the marinade into each of the chicken pieces. Cover and refrigerate overnight.
- Heat a large skillet or pot with lid to medium-high and brown the chicken, 4 minutes each side. Remove chicken pieces and drain on a paper-towel.
- In the same skillet, cook the kielbasa until they are brown, around 4 minutes total. Remove the kielbasa and drain with chicken pieces.
- Pour chicken marinade into the skillet and cook the onions until caramelized. Transfer both the chicken and kielbasa to the pan and fill with chicken broth. Cover and let cook on low for 30 minutes.
- Add the green beans to the skillet/pot, cover, and let cook for another 10 minutes and serve. Enjoy!
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