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1
Remove and discard skin from chicken.
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2
Mix onions, water, lime or lemon juice, the 2 tablespoons olive oil, jalapeno, garlic, thyme, salt, and black pepper in a resealable plastic bag set in a shallow dish.
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3
Add chicken.
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4
Seal bag and marinate chicken and onions in the refrigerator for 2 hours, turning the bag occasionally.
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5
Drain chicken, reserving marinade.
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6
Cook chicken, half at a time, in the 2 tablespoons hot oil in a Dutch oven until lightly browned, turning to brown evenly.
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7
Remove chicken; set aside.
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8
Repeat with remaining chicken.
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9
Drain fat.
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10
Return all chicken to Dutch oven.
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11
Add reserved marinade mixture and chicken broth.
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12
Bring to boiling; reduce heat.
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13
Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
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14
Transfer chicken to a serving bowl; keep warm.
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15
Measure juices; skim off fat.
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16
If necessary, add enough water to juices to equal 2 cups.
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17
Return the juices to the Dutch oven.
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18
Stir together the cornstarch and 2 tablespoons cold water in a small bowl.
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19
Stir cornstarch mixture into pan.
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20
Cook and stir over medium heat until thickened and bubbly.
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21
Cook and stir for 2 minutes more.
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22
Pour sauce over chicken.
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23
Serve over hot cooked couscous or rice.
