limon chicken


3/4 cup vegetable oil
1 pound chicken parts or boneless chicken breasts
1 teaspoon minced garlic
2 pounds yellow onions, chopped
3 tablespoons yellow Peruvian chile or aji amarillo paste (or diced green chiles)
1 cup freshly squeezed lemon juice, about 5 to 6 lemons




Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are clear, about 10 minutes. Add the yellow chile and stir. Return the chicken to the onion mixture, cover and cook for 20 to 25 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through. Chicken parts will take longer than boneless breasts. Add the lemon juice and cook another 10 minutes, to allow flavors to meld.