Low-fat chicken with caramelized onions is a recipe that combines the tenderness of chicken with the deep sweetness of caramelized onions. This dish has its roots in home and healthy cooking, highly valued in many Latin American countries, where chicken is a primary source of protein. In different regions, this type of preparation may have different names, such as "pollo con cebollas dulces" in Mexico or "pollo a la cebolla caramelizada" in Argentina. The technique of caramelizing onions comes from French cuisine but has been adapted in Latin America to include spices typical of the region that enhance the flavor without adding excessive fats.
This dish is especially popular among those looking for light and nutritious options, as it is prepared without using heavy oils and utilizes ingredients that are easily accessible in any local market. Furthermore, the combination of balsamic vinegar with spices provides a perfect balance between acidity and aroma, making the chicken juicy and full of flavor.
How to Prepare Low-Fat Chicken with Caramelized Onions
To begin, grease a large skillet with cooking spray and place it over medium heat until hot.
Add the onion.
Cover and cook for 10 minutes until the onion is a dark golden brown, stirring frequently.
Mix the salt, thyme, red pepper, and black pepper.
Sprinkle half of the mixture over the onions.
Add 1/4 cup of chicken broth and cook for 10 minutes, stirring frequently.
Add 6 tablespoons of broth and cook until the liquid evaporates.
Repeat the procedure with the remaining broth.
Add the balsamic vinegar and cook for an additional 2 minutes or until most of the liquid has evaporated.
Remove the onions from the skillet and keep them warm.
Rub the chicken with the remaining spice mixture.
Grease the skillet again with cooking spray and heat it.
Add the chicken and cook for 2 minutes on each side.
Serve the chicken accompanied by the caramelized onions.
