Basque Chicken Yassa

1. Mix the lemon juice, the vinegar, half the oil, the onions and pour on

2. the chicken pieces in a bowl. Marinate overnight, or longer.

3. Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Remove and set aside.

4. Fry the onions in the remaining oil for a few minutes.

5. Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about 30 minutes.

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Nutrient	Quantity
Total fats	445.3594 g
Protein	421.8284 g
Carbohydrates	68.8237 g
Energy	6041.8309 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.9933 g
Water	2686.8888 g
Aspartic acid	37.6329 g
Calcium, Ca	425.4339 mg
Lutein + zeaxanthin	64.95 g
Fiber, total dietary	9.075 g
Fatty acids, total saturated 22:0	3.024 g
Carotene, beta	7.85 g
Niacin	151.3186 mg
Vitamin A, RAE	5258.6786 g
Arginine	26.8379 g
Riboflavin	4.3914 mg
Tocopherol, beta	0.4968 mg
Fatty acids, total polyunsaturated 15:0	0.003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0274 g
Fatty acids, total saturated 20:1	4.804 g
Glutamic acid	61.8945 g
Sodium, Na	1618.4003 mg
Fatty acids, total saturated 16:1 undifferentiated	18.6947 g
Total lipid (fat)	445.3594 g
Manganese, Mn	1.3131 mg
Fructose	9.547 g
Proline	20.775 g
Fatty acids, total saturated 16:0	80.2733 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0366 g
Sucrose	6.0635 g
Choline, total	44.943 mg
Sugars, total	28.038 g
Serine	15.0608 g
Fatty acids, total saturated 10:0	0.061 g
Fatty acids, total saturated 18:0	22.1274 g
Fatty acids, total saturated 20:4 undifferentiated	2.2667 g
Vitamin B-6	8.423 mg
Selenium, Se	270.1723 g
Ash	20.7857 g
Fatty acids, total saturated 18:1 undifferentiated	162.4722 g
Pantothenic acid	25.2886 mg
Phenylalanine	16.3947 g
Copper, Cu	1.7199 mg
Betaine	0.48 mg
Thiamin	1.6767 mg
Retinol	5258.6786 g
Methionine	10.935 g
Iron, Fe	30.9778 mg
Carbohydrate, by difference	68.8237 g
Phosphorus, P	3540.941 mg
Folate, total	832.2015 g
Tocopherol, gamma	17.1828 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2267 g
Alanine	24.3089 g
Cholesterol	2040.0046 mg
Valine	20.3422 g
Fatty acids, total saturated 18:2 undifferentiated	98.8058 g
Glycine	27.7734 g
Glucose (dextrose)	12.4755 g
Fatty acids, total saturated 14:0	2.8533 g
Zinc, Zn	34.526 mg
Isoleucine	20.6032 g
Tocopherol, delta	1.4796 mg
Fatty acids, total saturated 12:0	0.4563 g
Fatty acids, total polyunsaturated	107.0124 g
Fatty acids, total saturated 14:1	0.0061 g
Leucine	30.4027 g
Tocotrienol, alpha	0.192 mg
Vitamin A, IU	17503.9396 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2267 g
Folate, DFE	832.2015 g
Tryptophan	4.6685 g
Vitamin C, total ascorbic acid	212.4885 mg
Phytosterols	295.56 mg
Fatty acids, total polyunsaturated 18:1 c	0.0122 g
Fatty acids, total saturated 20:0	1.512 g
Tyrosine	13.3499 g
Vitamin B-12	25.1601 g
Vitamin K (phylloquinone)	2.676 g
Fatty acids, total saturated	114.6825 g
Histidine	11.9899 g
Fatty acids, total monounsaturated	187.7903 g
Threonine	17.3275 g
Folate, food	832.2015 g
Fatty acids, total polyunsaturated 24:0	0.972 g
Cryptoxanthin, beta	12.2 g
Vitamin E (alpha-tocopherol)	17.4987 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.68 g
Magnesium, Mg	529.1144 mg
Lysine	33.5073 g
Potassium, K	5298.9597 mg
Cystine	5.5952 g
Fluoride, F	5.28 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1.25 cups	67.1	21.045	0.732
Chicken	5 lbs	4828.0109	2.9467	336.1474
Onion	3	192	44.832	0.48
Bay leaf	4	0	0	0
Water	2 cups	0	0	0
red pepper	0	0	0	0
thyme	2 sprigs	0	0	0
white wine vinegar	0.5 cup	0	0	0
peanut oil	0.5 cup	954.72	0	108