| 1 x Chicken | | 2 med Onions, thinly sliced | | 13 cup Lime Juice | | 8 cl Garlic, finely chopped | | 1/2 tsp Crushed Red Pepper Flakes | | 1 tbl Grated Fresh Ginger | | 1/2 tsp Salt | | 1/4 tsp Freshly Ground Black Pepper | | 2 tbl Canola Oil |
| | Remove the skin from all of the chicken except the wings. Cut the chicken into 10 pieces. For this recipe use the legs (separate into thighs and drumsticks), the breasts (cut each in half crosswise), and the wings | | (remove tips and reserve with remaining carcass for stock ). | | Peel and thinly slice the onions . Combine the onions, lime juice, garlic , pepper flakes, ginger , salt , and black pepper in a large bowl or baking dish. Roll the chicken pieces in the mixture. Cover and marinate in the refrigerator for at least 4 to 5 hours, mixing every hour. | | Heat the oil in a large nonstick skillet . When it is hot, add the pieces of chicken and brown them on all sides. Transfer the chicken to a large pot and discard any oil remaining in the skillet. Deglaze the skillet by adding the marinade and bringing it to a boil while stirring to loosen and melt any solidified juices in the skillet. | | Pour the hot marinade over the chicken in the pot and bring it back to a boil. Cover, reduce the heat to low and cook the chicken at a very gentle boil for 15 minutes. Then remove the cover, transfer the chicken pieces to a platter and boil the sauce in the pot over high heat for 5 minutes to reduce it and concentrate its flavor. | | Serve the meat as is with the sauce or pull it off the bones, shred it into long strips, and return it to the sauce until it is warmed through. Serve immediately. |
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