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Chicken in Its Own Juice |
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Serves: 4
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(Pollo en su Jugo)
Category: Other Fried, Grilled, and Baked Chicken Dishes
Just the name of this popular dish from Guadalajara made me want to try it. For the best flavor, use all the chicken parts for this simple stovetop dish. Serve with good bread or tortillas to sop up the wonderful juices. Mexican Rice (see Beans, Rice, and Pasta) or Corn and Cabbage (see Vegetables) go well with the chicken. A bottle of hot sauce or a small bowl of red or green salsa is usually on the table to add to the chicken.
3 to 4 pounds chicken, cut into serving pieces
2 tablespoons vegetable oil or olive oil
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 large white onions, halved lengthwise and sliced crosswise
3/4 cup canned fat-free reduced-sodium chicken broth
2 tablespoons white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1. Wash the chicken and pat dry with paper towels. Trim excess fat and any excess skin. Season with salt and pepper. Heat the oil in a large deep skillet and cook the chicken about 3 minutes per side, or until lightly browned on the outside but not cooked through. Remove the chicken to a bowl.
2. Fry the onions in the same oil until limp, about 4 minutes. Return the chicken to the pan. Add the broth, vinegar, thyme, and cumin. Bring to a boil; reduce heat to low, cover and simmer until the chicken is tender, 25 to 30 minutes. (If desired, for easier eating, pull the meat off the bones in large pieces and return the meat to the broth. Discard the bones.) Serve the meat and juices in shallow soup plates.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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