It’s no secret that I LOVE to cook! Always have, always will! But recently, I’ve been documenting my culinary adventures in hopes of sharing them with you all! Since it’s Monday, I want to share a Crockpot, or stove top chicken recipe that is easy, savory and delicious.
Since I’m all about Elevating your everyday life, this chicken is so elegant, it seems like it should be reserved for a Sunday dinner, but TRUST ME! It’s sooo worth it when you want to start your week off right, or when you’ve been eating out all weekend (guilty) and need to reset during the week ahead!
You probably have most of the ingredients in your pantry already and if not, they can be easily found at your local grocery store. When cooking, tools are just as important as ingredients. So, I’ve included links below to everything you’ll need not only to make this recipe, but to build a well-stocked kitchen.
Braised Chicken with Carmelized Onions
This chicken is dressy enough for Sunday dinner, yet fast enough for a weeknight meal! Feel free to cook it in a Crock Pot, Instant Pot, or any stovetop pan or pot.
- 1 pack of Chicken (any part is fine)
- 1 round of Olive Oil (or any oil you choose) (sprinkle in a large, circular motion to ensure each piece is wet with oil)
- 1 round of Salt (sprinkle in a large, circular motion to ensure each piece is seasoned.)
- 1 round of Pepper (sprinkle in a large, circular motion to ensure each piece is seasoned.)
- 1 round of Garlic and Onion (granulated, powder or minced garlic and onions work best for the seasoning portion. You can also add fresh garlic too, just make sure to have another form of garlic in the base of this dish, as well. )
- 1 round of Red Pepper Flake (adjust to your liking)
- 1/2 – 1 whole Onion (adjust to your liking)
- 1 tablespoon of Sugar (helps onions caramelize )
- 1 round of Sazon (Goya Adobo All Purpose Seasoning) (found in Latin (international food) aisle )
- 1 round of Parsley, Cilantro or Dill (Always add something green to your marinades and cooking sauces. )
Put chicken in a bowl large enough to hold the meat and marinade. Add in salt, pepper, garlic and onion seasoning, red pepper flake, sazon and any green herb of your choice, and mix together with clean hands to evenly distribute seasoning.
Cut up the onion (larger rings or chunks work best). Put a “round” (large, circular motion) of oil in a medium to large size pan and let warm on medium-high heat.
Add onion to pan, turn the temperature up and let the onion cook and get slightly wilted and even charred a bit for about 5 minutes or so (depending how hot your stove or gas range gets), stirring occasionally.
Turn the heat down to low, stir the onions again, and let them caramelize on low, while you’re cooking the chicken, stirring periodically.
Take out a large size pan, put a round of oil in it, and turn it on medium-high heat (in between 7 and the High setting).
Once the oil turns a darker color, (or slightly smokes) add your chicken to the hot pan. Make sure each piece has their own personal space 🙂
Shake the pan so the chicken doesn’t stick. Once that side of the chicken gets brown, turn each piece over so the other side does the same.
After 3 minutes, shake the pan again, turn the heat down to low, and cover with a lid for the remainder of the cooking time.
Check the chicken occasionally by shaking the pan (to loosen it) turning the chicken (to ensure each piece is bubbly brown. and quickly recover the lid each time (steam and seasoning create the braising liquid).
You’ll know the chicken is done, once there is no blood seeping through, and the flesh is firm to the touch (it will bounce back once you poke it with a finger).
The chicken should bounce back, but still be tender to the touch. If it feels too firm, you’ve overcooked it!
Remove the chicken from the pan, top with caramelized onions and SERVE WITH LOVE!