Senegal Yassa - cooking recipe

Ingredients

3 lbs boneless skinless chicken breasts, cut in large pieces
1 cup balsamic vinegar
3 large onions, sliced
6 large limes, juice of
2 teaspoons pepper
1 teaspoon cayenne
1 tablespoon vinegar
salt, to taste
2 tablespoons peanut oil

Preparation

Add chicken, onions, vinegar, juice from the limes, pepper and cayenne to a large bowl. Mix well and marinate for 30 minutes.
Take the chicken & onions out of the bowl, reserve the marinade. Saute the chicken & onion until golden brown on all sides.
Add marinade and 1 cup of water to the pan. Simmer for 15-20 minutes until the chicken is tender. Serve over rice.