I came across a recipe for Chicken with Onions and after a quick look in the fridge and pantry I realized I had everything I needed. That was a shocker since it almost looks as if there is nothing available to eat in the house.
Chicken and thinly sliced onions are marinated in spices and lime juice for a couple of hours, browned in a Dutch oven, and then finish baking in the oven. The Chicken and Onions are then served over rice. I did make a few changes to the recipe. Rather than using fresh onions since I didn't have any on hand I used up some onion powder that was pushing it's limit for freshness. I also chose not to finish baking these in the oven. Instead I sauteed them in the olive oil until they were fully cooked. The temperature in my house was not compromised because of that wise decision and I stayed nice and cool.
The flavor of the chicken is stellar. It has a slightly tangy bite with some heat from the red pepper flakes. Serving the Chicken and Onions over rice helps cut the heat a bit. I think the marinade would be great with pork as well. This is a repeat worthy meal.
MyRecipes.com and Cooking Light, January 1996
Makes 8 Servings (Serving size = 1 chicken breast half, 1/2 cup rice, and 1/2 cup onion mixture)
Stars of the Show:
- 1 teaspoon salt
- 1 teaspoon dried crushed red pepper
- 1/8 teaspoon black pepper
- 1/2 cup fresh lime juice
- 8 cups thinly sliced onion (about 4 large) - I used onion powder.
- 5 cloves garlic, minced
- 8 (4-ounce) skinned, boned chicken breast halves
- Vegetable cooking spray
- 1 tablespoon olive oil, divided - I used spicy garlic olive oil from Sotto Voce.
- 4 cups cooked long-grain rice (cooked without salt or fat) - I used brown rice.
Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 2 hours, turning bag occasionally. Remove chicken and onion from marinade, discarding marinade. Set aside.
Coat an ovenproof Dutch oven with cooking spray; add 1 1/2 teaspoons oil, and place over medium-high heat until hot. Add 4 chicken breast halves to Dutch oven; cook 2 minutes on each side or until browned. Remove chicken from Dutch oven; set aside, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 4 chicken breast halves.
Remove Dutch oven from heat; add marinated onion slices. Return chicken breasts to Dutch oven, nestling them into onion slices. Bake, uncovered, at 450° for 20 minutes. Remove chicken from Dutch oven; stir onion slices, scraping bottom of Dutch oven to loosen browned bits. Return chicken to Dutch oven; reduce oven temperature to 375°, and bake 15 additional minutes.
Spoon rice evenly onto individual serving plates, and top evenly with chicken and onion mixture.
Nutritional Information Per Serving:
Calories from fat: 10%
Saturated fat: 0.6g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g