Prep 10 mins
Cook 25 mins
Posted for ZWT 7
- 3 lbs boneless skinless chicken breasts, cut in large pieces
- 1 cup balsamic vinegar
- 3 large onions, sliced
- 6 large limes, juice of
- 2 teaspoons pepper
- 1 teaspoon cayenne
- 1 tablespoon vinegar
- salt, to taste
- 2 tablespoons peanut oil
- Add chicken, onions, vinegar, juice from the limes, pepper and cayenne to a large bowl. Mix well and marinate for 30 minutes.
- Take the chicken & onions out of the bowl, reserve the marinade. Saute the chicken & onion until golden brown on all sides.
- Add marinade and 1 cup of water to the pan. Simmer for 15-20 minutes until the chicken is tender. Serve over rice.
I thought the chicken was awesome, but I found there was just enough liquid to keep it going. I think the taste of the lime balanced the taste of the balsmaic vinegar, which was really great! I enjoyed this chicken so much, because it was a nice change from the chicken recipes I've made in the past.
This is certainly not your run-of-the-mill chicken recipe. However, I did find it rather problematic. I chose not to cut the chicken into very large pieces, but not too small either. I ran into trouble when trying to brown the chicken and onions. There were so many that it just crowded the pan, and, while the chicken and onions cooked, they really didn't brown. After adding the remaining marinade and water, there was an awful lot of liquid. Since it didn't dissipate enough, I chose to thicken it with some cornstarch mixed with water. This provided a nice sauce. The taste is rather tart at first, with a spicy kick right behind it. I rather liked that, though! Thanks for sharing this unique recipe. Made for ZWT7 by a Hot Pink Lady.