Aztec Chicken

Name: Aztec Chicken
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

22 ingredients

22 steps

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

Directions

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.