This may be one of my favorite dishes I’ve made in a long time. Everything’s braised in one pot (you know I love that) and the tanginess of the lemon juice and Dijon paired with sweet onions is a winner in my book. This recipe also has green olives in it. You may know that I’m not an olive fan; that was before I made this dish. The olives add just the right amount of brininess to the sauce that’s irresistible. And served over rice…cousins, you’ve got to try it!
| Level: | Easy |
| Total: | 7 hr 10 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 7 hr 10 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons chicken bouillon paste, such as Better than Bouillon
- 1 1/4 cups very hot water
- 1/2 cup fresh lemon juice
- 1/4 cup distilled white vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons grated fresh ginger
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground pepper, plus more as needed
- 5 cloves garlic, minced
- 1 habanero pepper, finely chopped
- 1/4 cup canola oil
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- 2 bay leaves
- 2 large yellow onions, sliced
- 3/4 cup halved pitted green olives
- Chopped fresh parsley, optional, for serving
- Hot cooked rice, for serving
Instructions
- Stir together the bouillon paste and hot water in a small bowl until dissolved. Pour 1/2 cup of the stock in a shallow baking dish or large resealable plastic bag. Reserve and set aside the remaining stock.
- Add the lemon juice, vinegar, mustard, ginger, salt, pepper, garlic, habanero and 2 tablespoons oil to the baking dish and stir until combined. Add the chicken, bay leaves and onions. Cover or seal and let the chicken marinate in the refrigerator for at least 6 hours and up to overnight.
- Remove the chicken from the marinade and drain on paper towels, reserving the marinade and onions. Heat the remaining 2 tablespoons oil in a large deep skillet over medium heat. Add the chicken pieces and cook, in batches, until browned on both sides, 7 to 10 minutes.
- Remove the chicken from the skillet to a plate and keep warm. Strain the onions from the marinade, reserving the marinade. Add the onions to the skillet and cook over medium heat until tender and lightly browned, 10 to 12 minutes. Return the chicken to the skillet. Add the reserved marinade and reserved 3/4 cup stock. Bring to a boil. Cover, reduce the heat to low and simmer until a meat thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 15 minutes. Remove the bay leaves. Stir in the olives and simmer for 5 minutes. Season with salt and pepper.
- Sprinkle with chopped fresh parsley, if using, and serve with hot rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 803 |
| Total Fat | 57 g |
| Saturated Fat | 12 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 233 mg |
| Sodium | 1138 mg |
| Serving Size | 1 of 4 servings |
| Calories | 803 |
| Total Fat | 57 g |
| Saturated Fat | 12 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 233 mg |
| Sodium | 1138 mg |
Reviews
Made this tonight and it was a hit! I made it to the recipe except we had jalapeños from our garden and I added a little Worchestershire and salt at the end. I also made a corn starch and water slurry to thicken up the sauce a little. So yummy and I saved the extra sauce to put over chicken or pork later in the week.
Kardea! My daughter and I are big fans of you and your show! She made this for us for dinner and I couldn’t stop talking about it! So many flavors, just the right amount of everything! Love the tang of the sauce, chicken was so moist, absolutely delicious!! Shared with neighbors and gave recipe to family and friends. Thank you!
It seemed like it was too sour in the pan, but over rice with the olives it was absolutely delicious. Will definitely be making this again.
Made this tonight and my husband and I basically licked the pot clean. I followed the exact recipe except I omitted the scotch bonnet.
So flavorful and delicious!