Puerto Rican Style Chicken
Equipment
- Large Skillet or Dutch Oven
Ingredients
- 1-3 lb. chicken pieces bone-in, skin-on or skinless, as preferred
- 1 tablespoon salt
- 1 bay leaf
- 1 cup olive oil
- 4 tablespoons butter
- ½ lb. sliced onions
- ½ cup vinegar
Instructions
- Season the chicken pieces with salt and pepper.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Brown the chicken pieces on all sides in the hot oil, working in batches if necessary.
- Remove the chicken and set aside.
- In the same skillet, add the sliced onions and sauté until softened and translucent.
- Return the browned chicken pieces to the skillet, arranging them evenly over the onions.
- Add the butter and bay leaf to the skillet.
- Pour the vinegar over the chicken and onions.
- Cover the skillet and cook over low heat for about 40-45 minutes or until the chicken is cooked through and tender, and the flavors have melded together.
- Serve hot, spooning the onions and sauce over the chicken
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Puerto Rican style chicken with a light and fruity red wine such as Merlot or a crisp white wine like Pinot Grigio. These wines will complement the flavors of the dish without overpowering its subtle acidity and richnessNutritional Information
Calories: 450 kcal | Carbohydrates: 6 g | Protein: 25 g | Fat: 35 g | Fiber: 1 g | Sugar: 3 g
