Aztec Chicken

Aztec Chicken
Aztec Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    tablespoons chilled butter - (3/4 stick)

  • 3

    tablespoons vegetable oil

  • 1

    large red onion halved lengthwise, thinly sliced crosswise

  • 1/2

    yellow onion thinly sliced

  • 1 1/2

    tablespoons sugar

  • 3/4

    cup Sherry wine vinegar

  • 1

    tablespoon coarse kosher salt

  • 2

    teaspoons ground cumin

  • 1/4

    teaspoon freshly-ground black pepper

  • 6

    boneless chicken breast halves with skin

  • 4

    teaspoons olive oil

  • 4

    garlic cloves thinly sliced

  • 1

    large tomato peeled, seeded, and diced

  • 1/4

    cup coarsely-chopped pitted oil-cured

  • black olives

  • 1/4

    cup drained capers rinsed

  • 1/4

    cup Sherry

  • 1/3

    cup low-salt chicken broth

  • 1/4

    cup fresh lime juice

  • 1

    tablespoon chopped fresh sage

  • 1

    tablespoon chopped fresh thyme

  • 1

    teaspoon minced fresh rosemary

  • 1

    ripe avocado halved, pitted, peeled, and cut into 1/2-inch cubes

Directions

Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl. Preheat oven to 200 degrees. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin-side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven. Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over. This recipe yields 6 servings.

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