This
is one of my friend Laraina's favorite recipes. Azteca Style chicken
looks complicated at first sight but happily once you assemble your
ingredients mise en place (a French phrase which means
"everything in place") it goes together and cooks quickly.
It will take more time to assemble the ingredients than to actually
prepare this delicious chicken.
Azteca
Style is a broad category and is just another way to say Mexican
Style. But it does sound more exotic, doesn't it?
More
about mise en place:
most of the Mexican cooks that I know have small to tiny kitchens
with almost no workable counter space and ingredients are stored in
many locations. So, they need to arrange all of their ingredients
prior to actually cooking the dish. This method is also used in the
culinary world by professional chefs. Once the meal begins to cook,
there is no time to seek out the ingredient, measure it or find out
you are missing one of the vital parts of the recipe. These Mexican
cooks taught me this technique early on and I use it every time I
either cook or bake something and it has saved 'my bacon' on more
than one occasion!
6
SERVINGS
(don't
let this list scare you!) I have divided the list into sections that
you will prepare individually. (this should make it less
daunting)
6
Tablespoons chilled butter, divided usage (2 Tbls; 4 Tbls)
3
Tablespoons vegetable oil or mild olive oil (not extra virgin)
1
large red onion, thinly sliced
1/2
yellow onion, thinly sliced
1-1/2
Tablespoons sugar
3/4
cup Sherry wine vinegar or good quality red wine vinegar, divided
usage (1/2 cup; 1/4 cup)
1
Tablespoon kosher salt
2
teaspoons ground cumin, divided usage (1/2 tsp; 1-1/2 tsp)
1/4
teaspoon ground black pepper
6
boneless chicken breast halves with skin
4
teaspoons olive oil, divided usage
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 dry Sherry
1/3
cup low-salt chicken broth
1/4
cup fresh lime juice
1
Tablespoon chopped fresh sage, or 1 teaspoon dried
1
Tablespoon chopped fresh thyme, or 1 teaspoon dried
1
Teaspoon minced fresh rosemary, or 1/3 teaspoon dried
1
ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes
salt
and freshly ground pepper, to taste
Melt
2 tablespoons butter with the vegetable (or olive) oil in heavy large
skillet over medium-high heat. Add the onions; cook until deep brown,
stirring often, about 10 minutes. Add the sugar and stir until sugar
dissolves, about 1 minute. Pour in 1/2 cup vinegar;
cook until almost all the liquid evaporates, about 1 minute. Transfer
these caramelized onions to small bowl.
Preheat
oven to warm - about 200°F (95°C). Mix salt, 1/2 teaspoon cumin,
and pepper in small bowl. Rub the chicken breasts all over with this
spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over
medium-high heat; add chicken breasts, skin side down. Sauté until
cooked through, about 4 minutes per side. Transfer the chicken to
baking sheet. Keep warm in oven.
Heat
remaining 2 teaspoons olive oil in same skillet over medium heat. Add
garlic and sauté 20 seconds. Add the caramelized onions (from step
1), 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 and
cook until the sauce thickens, stirring constantly, about 3 minutes.
Reduce heat to low. Add 4 tablespoons butter and stir until blended
into the sauce. Season with salt and pepper, if necessary. Place 1
chicken breast on each of 6 plates; spoon sauce over.
Serve
this delicious Azteca Style Chicken with rice or mashed potatoes and
your favorite fresh vegetable salad.
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