Carve the chicken into bite-sized pieces, mix with onions, juice of one lemon and chilies, season with salt and pepper, let stand for at least one hour, turning occasionally to the other side.
Heat oil, fry chicken and onion in it. Extinguish with marinade, season with salt, season with pepper, add a little bit of water, cover and steam at medium heat for 120 minutes.
Serve: Long grain rice
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