YASSA Dieunn/Fish/Poisson

Marinate chicken in lemon juice, mustard, minced garlic, grated ginger, and black pepper for at least 1 hour.

Slice onions thinly and sauté in olive oil over medium heat until golden brown, about 10-15 minutes.

Add marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

Stir in sliced green peppers, bay leaves, and salt, then cover and simmer for 30 minutes.

Add water to the skillet, ensuring chicken is submerged, and continue to simmer for an additional 20 minutes.

Remove chicken and set aside, then reduce the sauce over medium heat until thickened, about 10 minutes.

While the sauce reduces, cook rice according to package instructions.

Return chicken to the skillet, coating with the sauce, and heat through for 5 minutes.

Serve chicken over rice, garnished with cooked carrots and peas.

Dietary

Allergens