TennesseeRains
Well-Known Member
Ingredients:
4-6 boneless, skinless chicken chests (thighs are good too)
Sea Salt
Fresh Cracked Black Pepper
1/3 cup olive oil
1 tsp garlic - I use my garlic press here, you could buy the minced stuff in jars though
2-3 yeller onions, sliced up
3 tbsp green chilis - diced
1 cup fresh lemon juice
OK - Season up your chicken chests or thighs with sea salt and fresh cracked black pepper...both sides.
Heat olive oil in a big pan - add said chicken and sear both sides good and brown.
Take chicken out and set aside - then put the garlic and onions in, cooking until the onions are brown...say 8 - 10 minutes, and season with a little sea salt and pepper.
Stick those green chilis in and chunk the chicken back in. Cover and cook about 15 minutes - until the chicken is cooked.
Now, pour the lemon juice in and cook for another 10 minutes so all that flava comes together!
Oh - then eat it.
4-6 boneless, skinless chicken chests (thighs are good too)
Sea Salt
Fresh Cracked Black Pepper
1/3 cup olive oil
1 tsp garlic - I use my garlic press here, you could buy the minced stuff in jars though
2-3 yeller onions, sliced up
3 tbsp green chilis - diced
1 cup fresh lemon juice
OK - Season up your chicken chests or thighs with sea salt and fresh cracked black pepper...both sides.
Heat olive oil in a big pan - add said chicken and sear both sides good and brown.
Take chicken out and set aside - then put the garlic and onions in, cooking until the onions are brown...say 8 - 10 minutes, and season with a little sea salt and pepper.
Stick those green chilis in and chunk the chicken back in. Cover and cook about 15 minutes - until the chicken is cooked.
Now, pour the lemon juice in and cook for another 10 minutes so all that flava comes together!
Oh - then eat it.