The Goot Blog

I really lucked out tonight. I bought some chicken thighs and was intending to reduce a bunch of cobbled-together Bloody Mary mix as a sauce for it. As it turns out, we never used the Bloody Mary sauce. After tasting it, we concluded we'd stumbled onto the perfect Sangrita recipe and promptly threw it in the fridge for our next tequila tasting. (Amazingly, the only Sangrita mix we've been able to find here in San Miguel is a shitty, watered-down concoction not worthy of a good tequila). Anyway, I digress. Turns out, as we pursued Plan B, we discovered one of the simplest, most delicious chicken dishes we've ever made. Let me share. If you don't like it, we're several thousand miles away, so what the hell?

Huitzi Chicken
attempted 10/3/06

4 chicken thighs
1 small red onion, sliced
2T Penzey’s Bicentennial Rub*
1 cup chicken stock (preferably home-made)
2T olive oil
1t sugar
Salt & pepper

Preheat oven to 350^o
Lightly coat thighs with Bicentennial Rub, let sit for 1-2 hours
Heat olive oil in sauté pan on med-high heat
Brown thighs on both sides; remove
Reduce heat; add onions and more olive oil if needed
Add sugar and sauté onions ‘til wilted
Place thighs atop caramelized onions; add stock
Place in oven; cook for one hour
(Onion-stock mixture should be reduced to a syrupy texture; add water if necessary)
Spoon onion compote over chicken.
Salt & pepper to taste
Serve with pasta or rice, as desired.

(serves 2)

*My favorite Penzey’s spice mix for chicken, a wonderful blend of flake salt, Tellicherry black pepper, sugar, turmeric, orange zest and coriander. (Available on-line at www.penzeys.com)