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Chicken & Marinade: – chicken thighs – garlic or garlic powder – coconut aminos
Heat oil in a large skillet and heat over medium-high heat. Once the oil is very hot (but not smoking) carefully add the chicken thighs in a single layer. Sear thighs for 3 to 4 minutes, until one side is deeply golden brown.
Add the chopped onion to the skillet and stir well. Sauté, stirring occasionally, until onion has softened. If the onion begins to stick at any point, deglaze the pan using about ¼ cup of the chicken broth and stir well.
Transfer the chicken thighs back to the skillet, along with the remaining sauce (reserved marinade), the chicken broth (or water) and the black pepper. Stir well, cover and bring to a full boil.