Spicy Marinated Chicken in Onion Sauce

READY IN: 1hr 20mins
Recipe by Kim127

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

Top Review by Jamilahs_Kitchen

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 :)

Ingredients Nutrition

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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