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and pat dry with paper towel. Drain the marinade in a eolander set over a large bowl, and reserve the liquid and the solids.
Heat the oil in a live-quart sauee pan or Duteh oven. In batehes, cook the chicken over medium-high heat, turning often, until brown on all sides, about six minutes per batch. Transfer chicken to plate and set aside.
Add the reserved marinated onions and the carrot, celery, garlic, and chile pepper to sauce pan. Cook over medium heat, stirring often, until the onions have softened, about eight minutes. Stir in the chicken broth and reserved marinade liquid; bring to a boil. Return the chicken to the sauce pan, reduce the heat to medium-low, and simmer, covered until the chicken shows no sign of pink at the bone, 35-40 minutes.
Serve over hot bed of rice.
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