photo by diner524
- Ready In:
- Season the chicken pieces with salt and pepper. Heat the oil in a large sauté pan or pot over medium-high flame.
- Working in batches, brown the chicken pieces in the hot oil and remove to a plate.
- Pour off all but 2-3 tablespoons of oil and add the onions to the same pan. Reduce heat to medium-low and sauté until cooked down and just beginning to brown, 10-15 minutes.
- Increase heat to medium-high and return the chicken pieces to the pot. Add the water or stock, wine, bay leaf, salt and pepper and bring to a boil. Reduce heat to low and simmer, covered, for 25-35 minutes, or until the chicken is cooked through and tender.
- Adjust seasoning and serve with rice.
Questions & Replies
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this recipe is delicious. I have ben cooking it since i was a kid, with my mom. this recipe is not from central america nor colombian solely. we are from Cuba. My mother says her grandmother use to do this all the time. I think its a Hispanic dish. Which the Spainird probably took it all over the Americas, when they went conquering.
Loved this chicken!!! I made this as written using a chicken quarter and served it with rice. The only thing I changed was to take the chicken out of the pan and then pour the sauce/onions into a bowl and then returned the chicken to pan to crisp up the skin a little again. Very simple with ingreidents I always have on hand. Thanks for sharing the recipe. Made for ZWT 7.
This was a very tasty dish. The combination of browning, then basically steaming the chicken made it very moist and tender, my only complaint is that I wished for more sauce. I used whole, bone in breasts this time, but will likely use thighs (my preferred piece) next time. Made for ZWT7- Emerald City Shakers
My picky dh & I both enjoyed this tasty dish. What a treat it was, tender, moist chicken, sweet fried onions, and a beautiful white wine & stock sauce that was so velevety. All the elements of this dish work perfectly together. I served this with Rice With Onions, Garlic and Herbs for a truly memorable meal. I certainly understand why it is such a popular dish. Thank you so much for sharing a recipe that will be a repeat at my house. Made for ZWT-7 (Witchin Kitchen)