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Chabad Chicken

While this recipe may be simple, it’s packed with flavor, and I can almost guarantee you have everything you need to make it in your kitchen!
Course lunch, Main Course
Cuisine American, Jewish, Kosher


  • 1 pack of boneless dark meat chicken sliced into one inch pieces
  • 1 Spanish/yellow onion sliced made ahead caramelized onions can also be used in place of this
  • 3 tsp garlic powder
  • 2 tsp onion powder
  • 1.5 tsp cumin
  • 1 tbs paprika
  • 2 tbs olive oil
  • Salt to taste about 1 tsp .


  • Add chicken, 1 tbs olive oil, and spices together in bowl. Mix until chicken is coated evenly. Marinate for at least 30 min, or longer if desired. This step can be done as early as needed, just leave the chicken in the fridge while it marinates.
  • Heat pan on medium with remaining olive oil, and begin to soften the onion. Once translucent, add chicken and sauté all together until everything fully cooked (about 7-10 min). Onions should take on the color of the chicken.
  • Continue to cook for about 5 minutes to allow chicken to slightly crisp up.
  • Serve hot over rice or other starch of choice and enjoy!


Dark meat has a lot of leeway with cooking time making it less likely to dry out, so you can leave it in longer if desired to really allow all the flavors to join together.