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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder (left over from Pork Spice Rub ) gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with Warm Herbed Coriander Rice Salad and your meal's complete. Ingredients:
1 large onion, halved lengthwise, then thinly sliced lengthwise |
2 garlic cloves, minced |
1 turkish or 1/2 california bay leaf |
1 tablespoon unsalted butter |
1 1/2 tablespoons olive oil, divided |
3 pounds chicken parts |
1 teaspoon chipotle chile powder |
1 cup water |
1 tablespoon fresh lime juice |
1/4 cup chopped cilantro |
lime wedges |
Directions:
1. Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
2. Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
3. Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
4. Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.
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