Chicken with Onion and Avocado Chutney

Main Dishes | Latin American cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken with onion and avocado chutney

Ingredients

Chicken fillet - 8 pieces
Spanish onions - 1 head
Spanish onions - ½ heads
Garlic - 4 cloves
Avocado - 1 piece
Tomatoes - 3.5 oz
Olive Oil - 1.8 oz
Capers - 1.4 oz
Sugar - 1½ spoons
Champagne Vinegar - 3 fl oz
Sherry - 3 fl oz
Butter - 3.2 oz
Vegetable Oil - 1 fl oz
Olive Oil - 1 fl oz
Chicken Broth - 3 fl oz
Lime Juice - 1 fl oz
Chopped Sage Leaves - 0.4 oz
Thyme - 0.4 oz
Fresh Rose Hips - 0.4 oz
Ground Cumin - 0.2 oz
Coarse Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut a large red onion in half vertically and chop it crosswise, while slicing the yellow onion into thin longitudinal pieces.

Step 2

Place a large cast iron skillet over fairly high heat, melt 40 grams of butter, and mix it with some vegetable oil. Sauté the onion until it turns a deep brown color, stirring frequently, for about eight minutes.

Step 3

Add sugar to the onions, then after a minute, add 65 ml of vinegar. Wait until almost all the liquid has evaporated, then transfer the caramelized onions to a bowl.

Step 4

Preheat the oven to 194°F. Rub the chicken breasts with a mixture of coarse salt, pepper, and half a teaspoon of cumin. In a cast-iron skillet, heat a little olive oil and place the breasts skin-side down. After four minutes, flip them over and cook for another four minutes. Then transfer them to a baking sheet and place them in the oven to keep warm.

Step 5

Pour the remaining olive oil into the same skillet where the chicken was cooked, add garlic, and after twenty seconds, add the caramelized onions, vinegar, a finely chopped tomato without skin and seeds, as well as chopped olives, rinsed capers, and sherry. Stir everything constantly until the vegetables are fully cooked.

Step 6

After a couple of minutes, when the liquid has evaporated slightly, stir in the remaining cumin, pour in the chicken broth and lime juice, and sprinkle with finely chopped herbs.

Step 7

Peel the ripe avocado, cut it into small cubes, and add it to the skillet as well. After three minutes, reduce the heat, stir in the butter, season the chutney with salt and pepper, and serve with the chicken breasts.