Spicy Marinated Chicken in Onion Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Better Homes and Gardens. Marinating time not included. Ingredients:
3 1/2-4 lbs chicken pieces |
2 large onions, thinly sliced |
2/3 cup water |
1/3 cup lime juice (or lemon juice) |
2 tablespoons olive oil |
2 -4 jalapeno peppers, seeded (optional) |
3 garlic cloves, minced |
1 teaspoon dried thyme, crushed |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons olive oil |
1/2 cup chicken broth |
2 tablespoons cornstarch |
2 tablespoons cold water |
3 -4 cups hot cooked couscous or 3 -4 cups rice |
Directions:
1. Remove and discard skin from chicken.
2. Mix onions, water, lime or lemon juice, the 2 tablespoons olive oil, jalapeno, garlic, thyme, salt, and black pepper in a resealable plastic bag set in a shallow dish. Add chicken. Seal bag and marinate chicken and onions in the refrigerator for 2 hours, turning the bag occasionally.
3. Drain chicken, reserving marinade.
4. Cook chicken, half at a time, in the 2 tablespoons hot oil in a Dutch oven until lightly browned, turning to brown evenly. Remove chicken; set aside. Repeat with remaining chicken. Drain fat. Return all chicken to Dutch oven.
5. Add reserved marinade mixture and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
6. Transfer chicken to a serving bowl; keep warm.
7. Measure juices; skim off fat. If necessary, add enough water to juices to equal 2 cups. Return the juices to the Dutch oven.
8. Stir together the cornstarch and 2 tablespoons cold water in a small bowl. Stir cornstarch mixture into pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Pour sauce over chicken. Serve over hot cooked couscous or rice.
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