Are you looking for a new recipe to spice up your nights? Try out Whitecaps FC midfielder and chef extraordinaire, Nigel Reo-Coker’s favourite lemon chicken recipe. Get to know the ‘Caps midfielder a little bit better as he gives you a cooking tutorial on one of his favourite dishes. The video segment also includes a special guest appearance from his cockapoodle, Boss!
Reo-Coker first learned to cook from his mother and sisters, and as a result his appreciation for food and a good meal has been deeply embedded into his lifestyle. As a professional athlete, Reo-Coker strives to maintain a balanced and healthy diet with an emphasis on protein and vegetables, but he doesn’t sacrifice flavour or spice in his choices.
The Englishman's lemon chicken recipe is flavoured with fresh lemon juice, garlic, salt, pepper, and caramelized onions. It’s wholesome, flavourful, and easy to make! His tip to all Whitecaps FC chefs out there is to leave the skin and bone on the chicken for extra flavour.
One whole chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) including bones
Goya all-purpose seasoning
Two cups lemon juice (4-8 lemons depending on size)
One cup of oil, 6 cloves of garlic to taste, 6-8 onions
Salt and pepper to taste
Rub in the all-purpose seasoning over each piece of chicken evenly and coat both sides. Cover and refrigerate overnight.
In a large saucepan, heat oil over medium high heat. Remove your seasoned chicken and add it into the saucepan. Fry the chicken for 20 minutes or until the juices run clear, skin is slightly brown and chicken is cooked thoroughly. Cut up the onions to your desired thickness and place in a large mixing bowl while separating each ring. Add lemon juice, minced garlic, oil, and salt and pepper. Mix thoroughly and evenly with hands. Heat the onions on medium high heat and spread the onions out evenly over the pan and let caramelize, stirring occasionally.
Add the slightly fried chicken into the caramelized onions to allow the chicken to marinate. Serve the lemon chicken on rice and spoon the sauce over the dish for extra flavour.