Any dish that uses a whole lot of onions, has got to be sweet. This African Chicken & Onions gets balance from plenty of spice and acid plus fresh herbs.
Jump to RecipeI recently made another AFRICAN CHICKEN dish. It is very similar to this one. I think this recipe demonstrates two things. One, that small ingredient changes can make a difference in the flavor profile of the dish. And two, learning the flavor profile of a Country or region, makes it easy to recreate dishes that reflect an area.
Though it is awesome to have only one pot to clean when you make a ONE POT MEAL, the best thing is the flavors that you get from cooking everything in one pot. My one pot meals also show the variety that you can create – so many different cultures.
ONE POT MEXICAN CHICKEN AND RICE
TRINIDAD BROWN SUGAR CHICKEN FRIED RICE
The recipe has a great blend of ingredients. The chicken is marinated with fresh thyme, limes and green onions. The flavors are enhanced with ginger, garlic, dijon mustard, shallots, Scotch bonner pepper and onions. So simple yet it packs a really good punch.
Chicken marinade ingredients.
The cast of characters added to the chicken.
The African Chicken & Onions plated.
The Recipe
African Chicken & Onions
Ingredients
- 8 Whole Bone-in, skin on chicken thighs
- 2 Whole Yellow onions, sliced
- 2 Whole Shallots, sliced
- 3 Whole Green onions
- 2 Tbsp Fresh Thyme
- 1 Tbsp White wine vinegar
- 2 Whole Limes , juiced
- 1/4 Cup Canola oil
- 1 Whole Green pepper, diced
- 2 Tsp Salt
- 2 Tsp Black pepper
- 1 Whole Scotch Bonnet Pepper, diced
- 4 Whole Garlic cloves, minced
- 1 Inch Fresh ginger, minced
- 3 Whole Bay leaves
- 2 Tsp Dijon mustard
- 2 Cups Rice
Instructions
- In a large bowl, combine the chicken thighs with the scallions, thyme, vinegar, lime juice and 1 tablespoon oil. Marinate in the refridgefator for at least 2 hours or, but better yet, overnight.
- Heat 1 tablespoon oil over medium-high in a Dutch oven. Season the chicken all over with salt and pepper. Working in batches, if necessary, sear the chicken until browned on both sides, 6 or 7 minutes per side. Get a good char on the skin side. Transfer the chicken to a plate and set aside.
- In the same pot, heat the remaining 3 tablespoons of oil over medium-high heat. When the oil is hot, add the onions in an even layer, season with salt and pepper. Cook the onions stirring frequently. Cook until you get a nice caramelization. This will take 20 – 30 minutes.
- Add the bell pepper, scotch bonnet chili, garlic, ginger, bay leaves and the mustard, and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot. Cook for about 5 minutes. Stir in a 1/4 cup of lime juice, and season with 1 salt and pepper.
- Add back in the seared chicken into the pot, tucking it under the onions. Next, top with 1 cup water, and stir well. Cover and simmer over medium heat until chicken is cooked through and tender, about 30 minutes.
- Season to taste and checking for lime juice and salt. Serve chicken over rice, with the onion mixture and sauce drizzled generously on top.
- Enjoy!
Equipment
- Dutch Oven
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