Cooking Index - Cooking Recipes & IdeasAztec Chicken Recipe - Cooking Index

Aztec Chicken

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6 tablespoons 90mlChilled butter - (3/4 stick)
3 tablespoons 45mlVegetable oil
1 tablespoon 15mlRed onion - halved lengthwise, (large) Thinly sliced crosswise
1/2   Yellow onion - thinly sliced
1 1/2 tablespoons 22mlSugar
3/4 cup 177mlSherry wine vinegar
1 tablespoon 15mlCoarse kosher salt
2 teaspoons 10mlGround cumin
1/4 teaspoon 1.3mlFreshly-ground black pepper
6   Boneless chicken breast halves with skin
4 teaspoons 20mlOlive oil
4   Garlic cloves - thinly sliced
1   Tomato - peeled, seeded, (large) and diced
1/4 cup 59mlCoarsely-chopped pitted oil-cured
  Black olives
1/4 cup 59mlDrained capers - rinsed
1/4 cup 59mlSherry
1/3 cup 78mlLow-salt chicken broth
1/4 cup 59mlFresh lime juice
1 tablespoon 15mlChopped fresh sage
1 tablespoon 15mlChopped fresh thyme
1 teaspoon 5mlMinced fresh rosemary
1   Ripe avocado - halved, pitted,
  Peeled, and cut into 1/2-inch cubes

Recipe Instructions

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 saute until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; saute 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. Saute 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 saute 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.

"Bon Appetit, September 2003"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.