Serve with a steamed green vegetable and basmati or brown rice.
3 medium onions--1 sliced, 2 chopped
3 scallions, chopped
1 tbsp. fresh ginger
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 boneless, skinless chicken breasts
2 tbsp. vegetable oil or olive oil, for frying
3 medium tomatoes, peeled, seeded, and chopped
1 garlic clove, minced
1 Scotch bonnet or other chile, pricked with fork
1/2 tsp. paprika
1. In a large plastic bag, combine sliced onion, scallions, ginger salt, and black pepper. Place chicken in bag and rub mixture all over. Close bag and refrigerate for at least 8 hours or overnight.
2. Remove chicken from marinade mixture and pat dry. In a large nonstick skillet, heat oil. Add chicken and brown all over, 4 to 5 minutes per side. Transfer to a plate.
3. Add chopped onions to the skillet and cook until just wilted. Return chicken breasts to skillet and add tomatoes, garlic, chile pepper, and paprika. Reduce heat to a simmer, cover, and cook until chicken is fork tender and juices run clear, about 25 minutes; add a tablespoon or two of water if necessary to keep moist. Discard chile before serving.