Orange and lemon juices contribute to a light citrus broth for this simmered chicken and onion specialty of Central America.
INGREDIENTS (for 6 servings):
- 1 (4 pound) chicken, cut into pieces
- 1 tablespoon corn oil
- 3 onions, thinly sliced
- 1/2 cup chicken broth
- 1/3 cup orange juice
- salt and pepper to taste
In a large skillet, heat corn oil over medium-high heat. Add chicken pieces and saute for 5 minutes, until lightly browned. Add onions and saute for 2 minutes more. Add juice, broth, salt and pepper. Stir all together. Cover skillet and reduce heat to low. Let simmer for 45 minutes or until chicken is cooked through and juices run clear.