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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


  1. Skin and bone the chicken, then cut into cubes.
  2. Make a marinade of the lemon juice, onions, garlic, salt and pepper and paprika.
  3. Add the chicken and stir well. Cover and chill for 4 to 6 hours.
  4. Remove the chicken from the marinade and pat dry.
  5. Sauté the chicken in the butter in a deep pan, adding 8 ounces water and lemon juice to taste.
  6. Cover and simmer over low heat until tender, 30 to 40 minutes.
  7. Serve with saffron rice, garnished with extra paprika and parsley.

Serves 4 to 5.

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