YIELD: 24 servings
9 lbs. boneless, skinless chicken thighs, cut into serving sized pieces
6 medium onions, thinly sliced
3/4 cup fresh lemon juice 11/2 tsps. salt
1/2 tsp. black pepper
1/2 tsp. minced fresh habañero chile (or other hot chile pepper)
3 whole habañero chiles, pricked all over with a fork
3/4 cup, +2 Tbsps. peanut oil
1 1/2 cups water
1 1/2 cups pimiento-stuffed olives
12 medium carrots, peeled, julienned
3 Tbsps. Dijon-style mustard
hot cooked rice, as needed
1. Place chicken in large shallow baking pan. Top with onions. Mix lemon juice, salt, pepper, minced habañero chile and 3/4 cup peanut oil. Pour over chicken. Cover and refrigerate at least 2 hours to marinate.
2. Remove chicken from marinade. Heat remaining oil in large Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken.
3. Remove onions from marinade. Add to Dutch oven and cook until tender. Add marinade, water, browned chicken, whole chiles, olives, carrots and mustard. Heat to a boil. Reduce heat and simmer 20 minutes or until chicken is done and sauce is thickened. Serve over rice.
Recipe submitted by Michael Crane, corporate executive chef, Aramark. Photo: Todd Trice. Stylist: Dan Macey
