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1
Remove the skin from all of the chicken except the wings.
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2
Cut the chicken into 10 pcs.
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3
For this recipe use the legs (separate into thighs and drumsticks), the breasts (cut each in half crosswise), and the wings
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4
(remove tips and reserve with remaining carcass for stock).
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5
Peel and thinly slice the onions.
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6
Combine the onions, lime juice, garlic, pepper flakes, ginger, salt, and black pepper in a large bowl or possibly baking dish.
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7
Roll the chicken pcs in the mix.
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8
Cover and marinate in the refrigerator for at least 4 to 5 hrs, mixing every hour.
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9
Heat the oil in a large nonstick skillet.
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10
When it is warm, add in the pcs of chicken and brown them on all sides.
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11
Transfer the chicken to a large pot and throw away any oil remaining in the skillet.
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12
Deglaze the skillet by adding the marinade and bringing it to a boil while stirring to loosen and heat any solidified juices in the skillet.
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13
Pour the warm marinade over the chicken in the pot and bring it back to a boil.
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14
Cover, reduce the heat to low and cook the chicken at a very gentle boil for 15 min.
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15
Then remove the cover, transfer the chicken pcs to a platter and boil the sauce in the pot over high heat for 5 min to reduce it and concentrate its flavor.
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16
Serve the meat as is with the sauce or possibly pull it off the bones, shred it into long strips, and return it to the sauce till it is warmed through.
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17
Serve immediately.
