Lemon Skillet Chicken

1 (3 pound) chicken
6 tablespoons lemon juice, plus extra for cooking
3 medium onions, chopped
3 cloves garlic, crushed
Salt
Pepper
Pinch of paprika
1 1/2 to 2 tablespoons butter
Parsley, to garnish

Skin and bone the chicken, then cut into cubes.

Make a marinade of the lemon juice, onions, garlic, salt and pepper and paprika. Add the chicken and stir well. Cover and chill for 4 to 6 hours.

Remove the chicken from the marinade and pat dry. Saute the chicken in the butter in a deep pan, adding 8 ounces water and lemon juice to taste.

Cover and simmer over low heat until tender, 30 to 40 minutes.

Serve with saffron rice, garnished with extra paprika and parsley.

Serves 4 to 5.