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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 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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