1 chicken breast, cut into pieces of approximately 1 1/2 kg
1 tablespoon of salt
black pepper to taste
2 onions, peeled and chopped
1/2 cup of water
1 chicken breast, cut into pieces of approximately 1 1/2 kg
1 tablespoon of salt
black pepper to taste
2 onions, peeled and chopped
1/2 cup of water
Place the chicken pieces with skin facing down in a single layer on a large skillet
Sprinkle with salt and black pepper; place the onion rings over the chicken; cover well
Cook over low heat for 30 minutes
Open the lid slightly to allow excess liquid to evaporate; continue cooking for 20 minutes or until the chicken is tender and golden
Place the chicken pieces on a platter
Return the onions to the skillet
Add the water and scrape the bottom of the skillet to release some caramelized bits
Mix everything well
Cook until the liquid has evaporated
Pour the sauce over the chicken
Serve in 4 portions.
