Last week, we had Chilean friends over for dinner, and I wanted to make something fast because I had only a couple of hours to do everything, including setting the table! These Pollo al jugo Juicy Stove-Top Chicken Thighs fill the bill with traditional Chilean flavors.
I served them mashed potatoes, a salad, and Chilean wine. For dessert, I had this Apple Galette, and I was ready. We had a good time. What is your favorite dish to make for mid-week guests?
You may also be interested in the recipe: Chicken with mushrooms.
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Pollo al Jugo Chilean Juicy Stove Top Chicken Thighs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Chicken
- Method: Stove
- Cuisine: Chilean
Description
A quick chicken recipe
Ingredients
Units
- 8 chicken pieces (I used 4 legs and 4 thighs)
- 1 onion in half moons
- 2 cloves of finely chopped garlic
- 2 bay leaves
- ½ teaspoon cumin
- 2 cups of vegetable or chicken broth, wine or water (or a combination)
- salt and pepper
Instructions
- In a large skillet, heat one tablespoon of oil over medium-high heat. Dry the chicken with a paper towel and season with salt and pepper. Brown chicken pieces 4 minutes per side. Take out to a plate.
- In the same skillet, add the onion and cook for 5 minutes. Add the garlic and cumin, cook stirring for 1 minute.
- Add the broth and lower the heat to medium. Scrape and release everything stuck in the pan. Return the chicken to the pan, add the bay leaves. Let boil. Lower the heat to low and cook covered for 20 minutes.
- Remove the bay leaves before serving. Serve hot with mashed potatoes or rice.
Edward E Vera says
I believe the onion cut as you show in the pictures is called JULIENNE