Chicken with Onion and Avocado Chutney
8 servings
60 minutes
Chicken with onion and avocado chutney is a vibrant combination of flavors from Latin American cuisine, blending tender chicken fillet with rich, aromatic chutney. Historically, chutney originated from Indian cuisine but has been adapted in various cultures including Latin America where it became rich and spicy. In this recipe, caramelized onions, vinegar, fresh tomatoes, olives and capers create a rich and complex flavor complemented by the creamy texture of avocado and fresh lime notes. The chicken is first sautéed and then finished in the oven to retain its juiciness. Serving the dish with chutney makes it versatile: suitable for both festive dinners and cozy family lunches. The dish pairs excellently with rice or fresh bread highlighting the rich flavors of the ingredients.
1
Cut a large red onion in half vertically and chop it crosswise, while slicing the yellow onion into thin longitudinal slices.
- Red onion: 1 head
- Yellow onion: 0.5 head
2
Heat a large cast-iron skillet over high heat, melt 40 grams of butter, and mix it with vegetable oil. Sauté the onion until deep brown, stirring often, for about eight minutes.
- Butter: 90 g
- Vegetable oil: 50 ml
3
Add sugar to the onion, then after a minute add 65 ml of vinegar, wait until most of the liquid evaporates, and transfer the caramelized onion to a bowl.
- Sugar: 1.5 tablespoon
- Sherry vinegar: 100 ml
4
Preheat the oven to 90 degrees. Rub the chicken breasts with a mixture of coarse salt, pepper, and half a teaspoon of cumin. Heat some olive oil in a cast-iron skillet, place the breasts skin-side down, flip after four minutes and cook for another four minutes, then transfer to a baking sheet and send to the oven to keep warm.
- Chicken breast fillet: 8 pieces
- Coarse salt: to taste
- Ground black pepper: to taste
- Ground cumin: 5 g
- Olive oil: 50 ml
5
Pour the remaining olive oil into the same pan where the chicken was fried, add garlic, and after twenty seconds, add caramelized onion, vinegar, finely chopped peeled tomato, chopped olives, rinsed capers, and sherry. Stir everything constantly until the vegetables are fully cooked.
- Garlic: 4 cloves
- Red onion: 1 head
- Sherry vinegar: 100 ml
- Tomatoes: 100 g
- Black olives in olive oil: 50 g
- Capers: 40 g
- Sherry: 100 ml
6
After a couple of minutes, when the liquid has evaporated a bit, stir in the remaining cumin into the chutney, pour in the chicken broth and lime juice, and sprinkle with finely chopped herbs.
- Ground cumin: 5 g
- Chicken broth: 100 ml
- Lime juice: 50 ml
- Fresh sage: 10 g
- Fresh thyme: 10 g
- Fresh rosemary: 10 g
7
Peel the ripe avocado, cut it into small cubes, and add it to the pan. After three minutes, reduce the heat, mix in the butter, season the chutney with salt and pepper, and serve with chicken breasts.
- Avocado: 1 piece
- Butter: 90 g
- Coarse salt: to taste
- Ground black pepper: to taste
