It’s popular in Colombia to cook meat or poultry in Onion or Tomato Sauce. My mom made this dish all the time with a variety of different meats and we all loved it! It is the perfect weeknight meal, because it is cheap, easy, simple, fast and full of flavor. Serve it over white rice, pasta or just potatoes and vegetables on the side. This dish in particular can be made with beef or pork as well.
I am not usually such an onion-lover, but this onion sauce is absolutely fantastic. So good that the next time I make this, I’m going to double the batch of sauce, and I think you should too! If you have any leftovers, make an onion quesadilla, mix them into mashed potatoes, put them on top of crostini or just eat them with a spoon at the stove. The onions are sweet, tender and wonderful!
Buen provecho!
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Ingredients:
(4 servings)
2 tablespoon olive oil
2 tablespoons butter
8 chicken legs, bone in and skin on
Salt and ground pepper, to taste
2 onions, thinly sliced
3 garlic cloves, crushed
1/4 teaspoon ground cumin
2 fresh thyme sprigs
1⁄2 cup red wine (optional)
1 cup chicken stock
2 tablespoons Worcestershire sauce
Directions:
1.In a deep sauté pan over medium heat, warm the olive oil and butter.
2.Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter.
3.Add the onion to the pan and cook until tender and translucent, about 4 minutes. Add the chicken, garlic, thyme, wine, stock, cumin and Worcestershire and bring to a boil.
4.Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Serve immediately.
{ 11 comments… read them below or add one }
This is one scrumptious recipe (I’m a huge onion fan!)
Se ve riquisimo!!i am gonna try it tonight!!
Oh Erica! I love this. Right now short day onions are hitting the market and I love them so much! This dish looks fantastic!
What a flavorful sauce! Looks terrific.
P.S. I loved your banana clafouti. Very original.
love this recipe bookmarking it to make it soon
What a flavorful sauce, Erica! I bet it’s perfect on chicken!
Que delicia, recuerdo que mi abuela le echaba tomates tambien…
Que bueno que encontre tu pagina! algunas veces me coge esa necesidad de cocinar comida de “casa” y cuando no puedo contactar a mi mama, no hay de otra que buscar en internet, tus recetas son lo mas cercano a mis memorias de la cocina de mi abuela y mi mama! gracias!
Doe look good…I have not used this technique in such a long time…
I love onions especially made this way, almost like a jam; all their sweetness comes out and they are scrumptious!
Oh yum! The caramelized onions and the braised chicken must smell soooo good when they are almost done.
Awwwww Erica, that makes me so homesick…looks delicious.