Senegalese Lemon Chicken

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6 cups sliced onion (about 3 pounds)

1/3 cup fresh lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

1 jalapeƱo pepper, seeded and minced

4 chicken breast halves (about 2 pounds), skinned

4 chicken leg quarters (about 2 pounds), skinned

Cooking spray

1 1/2 tablespoons peanut oil

2 cups thinly sliced carrot

1 1/2 cups less-sodium, fat-free chicken broth

1/2 cup pimiento-stuffed olives

1/2 cup water

1 tablespoon Dijon mustard

1 Scotch bonnet pepper, pierced with a fork

4 cups hot cooked long-grain rice

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