ingrid hoffmann peruvian lemon chicken
 
 
Ingredients
  • 4 boneless, skinless chicken breast halves, rinsed and pat dry
  • salt
  • freshly ground pepper
  • 4 tbsp canola oil (I used coconut oil)
  • 2 pounds medium yellow onions, halved and sliced
  • 1 tsp minced garlic
  • 3 tbsp aji amarillo paste (yellow Peruvian chile) or canned mild green chiles
  • 1 cup fresh lemon juice (from 5-6 lemons)
Instructions
  1. Pound chicken to ¼ inch. This step is optional but will help reduce cooking time.
  2. Season chicken with salt and pepper.
  3. Heat oil in large skillet over medium high heat.
  4. Add chicken and cook, turning halfway through cooking until golden brown, about 4 minutes. Transfer to plate.
  5. Add onion and garlic and reduce heat to medium low.
  6. Cook stirring occasionally until onions are golden brown about 10 minutes.
  7. Stir in aji amarillo or green chiles with salt and pepper.
  8. Return chicken to skillet, spoon some of the onions over the chicken, cover and cook until the chicken is opaque when pierced in the thickest part of the tip of the kife, 10-15 minutes.
  9. Add lemon juice and cook another 5 minutes.
Nutrition Information
Serving size: 6
Recipe by So Chic Life at https://sochiclife.com/peruvian-lemon-chicken-recipe/