Aztec Chicken Recipe

Name: Aztec Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 tablespoons (3/4 stick) chilled butter; 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 ground black pepper; 6 boneless chicken breast halves with skin; 4 teaspoons olive oil; 4 garlic cloves, thinly sliced; 1 large tomato, peeled, seeded, 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, cut into 1/2-inch cubes

Servings: persons

6 tablespoons (3/4 stick) chilled butter
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 ground black pepper
6 boneless chicken breast halves with skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 large tomato, peeled, seeded, 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, cut into 1/2-inch cubes

1
Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat.
2
Add all onions; cook until deep brown, stirring often, about 8 minutes.
3
Add sugar and saute until sugar dissolves, about 1 minute.
4
Add 1/2 cup vinegar; saute until almost all liquid evaporates, about 1 minute.
5
Transfer to small bowl.
6
Preheat oven to 200F.
7
Mix salt, 1/2 teaspoon cumin, and pepper in small bowl.
8
Rub chicken breasts all over with spice mixture.
9
Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down.
10
Saute until cooked through, about 4 minutes per side.
11
Transfer chicken to baking sheet.
12
Keep warm in oven.
13
Heat remaining 2 teaspoons olive oil in same skillet over medium heat.
14
Add garlic and saute 20 seconds.
15
Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry.
16
Cook until liquid reduces slightly, stirring constantly, about 2 minutes.
17
Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary.
18
Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes.
19
Reduce heat to low.
20
Add 4 tablespoons butter and stir until blended into sauce.
21
Season with salt and pepper.
22
Place 1 chicken breast on each of 6 plates; spoon sauce over.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) chilled butter, 3 tablespoons vegetable oil, 1 large red onion, halved lengthwise, thinly sliced crosswise, 1/2 yellow onion, thinly sliced, and more.

Yes, Aztec Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aztec Chicken

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