Spicy Marinated Chicken in Onion Sauce

Name: Spicy Marinated Chicken in Onion Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8 serving(s)
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

Submitted by Kim127

"From Better Homes and Gardens. Posted for ZWT7. Marinating time not included."

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photo by Jamilahs_Kitchen

Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 6-8

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

Remove and discard skin from chicken.
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.
Drain chicken, reserving marinade.
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.
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.
Transfer chicken to a serving bowl; keep warm.
Measure juices; skim off fat. If necessary, add enough water to juices to equal 2 cups. Return the juices to the Dutch oven.
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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Reviews

I didn't realize when I was making this until towards the end but the recipe is a lot like chicken soup and thats how it tasted and nothing wrong with that. I did add Tumeric and Cayenne and some chopped carrots and served over rice. Made for ZWT7. I forgot to add I think it's safest to reserver some marinade on the side rather than using the one the raw chicken was in :)

Jamilahs_Kitchen

RECIPE SUBMITTED BY

Kim127

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