4 lg. onions, thinly sliced
1/2 c. fresh lime juice
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 lg. chicken, cut into 8 pieces
3 tbsp. olive oil
1 med. carrot, chopped
1 med. celery stalk, chopped
2 peppers, red and green (optional)
4 garlic cloves, minced
1 fresh hot chile pepper, such as Jalapeno, seeded and minced
1/2 c. chicken broth
Hot cooked rice or couscous

1. Combine the onions, lime juice, salt and black pepper in bowl. Add chicken and toss to coat well. Cover, and refrigerate for 3 to 6 hours. Remove chicken from marinade and pat dry with paper towels. Drain marinade in a colander over bowl, and reserve the liquid and solids.

2. Heat olive oil in a 5-quart dutch oven. In batches, cook the chicken over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to a plate and set aside.

3. Add reserved marinated onions, carrot, celery, peppers (optional), garlic, and chile pepper to Dutch oven. Cook over medium-high heat, stirring often, until onions have softened, about 8 minutes. Stir in chicken broth and reserved marinade liquid; bring to a boil. Return chicken to the Dutch oven, reduce heat to medium-low and simmer covered for 35 to 40 minutes. Serve over hot rice or couscous.

Serves 4.