Aztec Chicken

Ingredients

  • 6 tablespoons (¾ stick) chilled butter
  • 3 tablespoons vegetable oil
  • 1 large red onion, halved lengthwise, thinly sliced crosswise
  • ½ yellow onion, thinly sliced
  • 1 ½ tablespoons sugar
  • ¾ cup Sherry wine vinegar
  • 1 tablespoon coarse kosher salt
  • + 15 more ingredients
    • 2 teaspoons ground cumin
    • ¼ 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
    • ¼ cup coarsely chopped pitted oil-cured black olives
    • ¼ cup drained capers, rinsed
    • ¼ cup Sherry
    • 1/3 cup low-salt chicken broth
    • ¼ 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 ½-inch cubes

1. 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 m...

View full recipe at SpringPad

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