4 (10 oz. each) skinned chicken pieces
1 tsp. salt
1/4 tsp. cayenne pepper, or to taste
8 oz. onion slices
1/4 c. plus 2 tbsp. lime juice
1/4 c. chicken bouillon
1/4 tsp. paprika
1/4 tsp. chili powder
1 (4 oz.) jar pimentos, drained

Sprinkle chicken with salt and pepper. Place half the onions in a baking dish. Place chicken on onions and top with remaining onions.

Combine lime juice, bouillon, paprika and chili powder; pour over chicken and onions. Cover and refrigerate 2 hours. Remove from refrigerator about 30 minutes before cooking. Place pimentos over onions and chicken. Bake, covered, at 325 degrees for 30 minutes. Remove cover. Bake 30 minutes or longer, or until chicken is tender.