Rating: 3.5 stars
3 Ratings
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  • 3 Ratings

This spicy chicken dish is served in African restaurants around the world. To cut the level of heat, leave out the jalapeño seeds.

Source: Better Homes and Gardens


Recipe Summary

40 mins
2 hrs
37 mins
3 hrs 17 mins


Ingredient Checklist


Instructions Checklist
  • Remove and discard skin from chicken. Mix onions, water, lime or lemon juice, the 2 tablespoons olive oil, jalapeno, garlic, thyme, salt, and black pepper in a resealable plastic bag set in a shallow dish. Add chicken. Seal bag and marinate chicken and onions in the refrigerator for 2 hours, turning the bag occasionally.

  • Drain chicken, reserving marinade. Cook chicken, half at a time, in the 2 tablespoons hot oil in a Dutch oven until lightly browned, turning to brown evenly. Remove chicken; set aside. Repeat with remaining chicken. Drain fat. Return all chicken to Dutch oven.

  • Add reserved marinade mixture and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.

  • Transfer chicken to a serving bowl; keep warm. Measure juices; skim off fat. If necessary, add enough water to juices to equal 2 cups. Return the juices to the Dutch oven.

  • Stir together the cornstarch and 2 tablespoons cold water in a small bowl. Stir cornstarch mixture into pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Pour sauce over chicken. Serve over hot cooked couscous or rice. Makes 6 to 8 servings.


Wear plastic gloves while preparing peppers; thoroughly wash your hands afterward.

Nutrition Facts

412 calories; fat 17g; cholesterol 96mg; saturated fat 3g; carbohydrates 28g; insoluble fiber 2g; protein 35g; vitamin a 10.3RE; vitamin c 10.6mg; sodium 352mg; calcium 40.4mg; iron 2mg.