The traditional Salvadoran Chicken in White Wine recipe is a simple dish with lots of flavor. The seasonality of ingredients is one of the key elements to making this recipe shine. Using fresh, seasonal veggies like carrots, onions, and herbs gives the dish a crunch that you simply cannot obtain with out-of-season produce. Using seasonal ingredients in your Chicken in White Wine recipe raises the flavor and makes sure you’re using the freshest, healthiest ingredients possible.
Cooking with organic ingredients can improve this dish. For example, organic chicken has a cleaner, richer flavor and is without antibiotics and hormones. Organic vegetables grown without synthetic pesticides also impart a more natural flavor, allowing the home taste of the Chicken in White Wine recipe to shine through. Focusing on organic means you get more health benefits as well as more authenticity in your meal.
Sustainable farming contributes to both food and the environment. Using ingredients from farms that are committed to sustainability means you’re supporting land care and less environmental damage. This is in keeping with the Chicken in White Wine recipe which is all about natural flavors and ingredients sourced with care. Sustainable farming affects the taste of the food and the future of food production, something that every home cook should consider.
Ingredients For the Salvadoran Chicken in White Wine Recipe
Bone-in and Skin-on Chicken Thighs
Olive Oil
Chopped Onion
Minced Garlic Cloves
Dry White Wine
Chicken Broth
Dried Oregano
Dried Thyme
Paprika
Bay Leaf
Salt
Pepper
Chopped Fresh Parsley
Cooking Instructions For the Salvadoran Chicken in White Wine Recipe
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper on both sides.
- In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken to the skillet and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Add the white wine to the skillet and bring to a boil, scraping any browned bits from the bottom of the skillet.
- Add the chicken broth, oregano, thyme, paprika, bay leaf, and salt and pepper to taste. Stir to combine.
- Add the chicken back to the skillet, skin-side up, and spoon some of the sauce over the chicken.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 30-35 minutes or until the chicken is cooked through.
- Remove from the oven and discard the bay leaf. Garnish with chopped fresh parsley before serving.
10 Most Popular Spices For Salvadoran Cooking
1. Annatto
Annatto (achiote,) is a spice that gives earthy flavour and red-orange colour to food. It is used in sauces, stews, rice dishes and to marinate meats or color sauces.
2. Cumin
Among the most popular spices in Salvadoran cuisine is Cumin. It gives soups, beans and meats a warm, slightly nutty flavour. Cumin is often used with other spices in seasoning blends.
3. Garlic
Garlic is a spice in Salvadoran cooking because of its pungent flavour. It’s used in several dishes, powdered or fresh, from marinades and sauces to soups and stews.
4. Oregano
Oregano is a peppery and bitter herb utilized in Salvadoran dishes. It can be used in salsas, sauces & stews, and to season meats. Salvadoran oregano is milder than Mediterranean varieties.
5. Black pepper
Black pepper is an everyday spice that gives a hot note to many Salvadoran foods. It can be used in marinades, sauces and together with salt as standard seasoning in savoury foods.
6. Bay leaves
Bay leaves give many Salvadoran dishes, soups and stews a subtle, aromatic flavor. They are often added during cooking and removed when serving, giving a mild, herbal flavor.
7. Cinnamon Cinnamon is used in sweet and savoury Salvadoran dishes. In powder or whole sticks, cinnamon warms drinks like atoles and desserts like torrejas and meats and sauces.
8. Paprika
Paprika is another key spice in Salvadoran cooking, mild in flavour and red in colour. It’s used in seasoning blends for meats, sauces and stews. Both sweet and smoked varieties are acceptable depending on the dish.
9. Ground Cloves
Cloves add a slightly sweet and spicy flavour to many Salvadoran recipes involving pork or beef. Ground cloves are sometimes sparingly used to warm stews, marinades and sauces.
10. Chili powder
Chili powder is often used to give Salvadoran dishes a light or moderate heat. Incorporated to soups, sauces or stews, it gives a slight spice without overwhelming the dish.
These ten spices are the bases of many traditional Salvadoran dishes. Each brings something special to the table, and they combine to produce the complex, hearty flavours characteristic of Salvadoran cuisine.
FAQ For the Chicken in Salvadoran Chicken in White Wine Recipe
Q: What are the key ingredients in a Salvadoran Chicken in White Wine recipe?
A: A Salvadoran Chicken in White Wine recipe features a variety of fresh and flavorful ingredients that contribute to its unique taste. The main ingredient is, of course, chicken, which is typically marinated and then cooked in white wine for depth of flavor. Other essential ingredients include onions, garlic, bell peppers, and tomatoes, which create a vibrant sauce. Additionally, spices like oregano, cumin, and salt enhance the dish’s overall taste. The combination of these elements in a Salvadoran Chicken in White Wine recipe results in a comforting and satisfying meal that reflects the culinary traditions of El Salvador.
Q: How long does it take to prepare a Salvadoran Chicken in White Wine recipe?
A: The preparation time for a Salvadoran Chicken in White Wine recipe can vary depending on your cooking methods and skills, but it typically takes around 30 minutes for prep and about an hour for cooking. The initial marination of the chicken is essential to infuse it with flavor, which can take anywhere from 30 minutes to several hours. Once marinated, cooking the chicken in the white wine sauce usually takes about 40-50 minutes. The total time, including marination and cooking, can range from 1.5 to 2 hours, making it a manageable option for a weekday dinner or a special occasion.
Q: Can a Salvadoran Chicken in White Wine recipe be made with boneless chicken?
A: Yes, a Salvadoran Chicken in White Wine recipe can be made with boneless chicken, such as breasts or thighs, for convenience and quicker cooking. Using boneless chicken reduces cooking time, making it a practical option for busy weeknights. However, it’s essential to adjust the cooking time to ensure that the chicken is fully cooked and remains juicy. If you choose to use boneless chicken, keep an eye on it while cooking to prevent overcooking, as this can lead to a dry texture. Overall, boneless chicken is an excellent alternative that can still deliver the rich flavors of this classic Salvadoran dish.
Q: What side dishes pair well with a Salvadoran Chicken in White Wine recipe?
A: A Salvadoran Chicken in White Wine recipe pairs well with various side dishes that complement its flavors and create a balanced meal. Traditional sides include rice, which helps absorb the delicious sauce and provides a neutral base. Additionally, a fresh salad with avocado and tomatoes adds a refreshing touch that contrasts nicely with the rich chicken dish. Another great option is fried plantains, which offer a sweet and savory flavor that enhances the overall dining experience. These sides, when combined with the Salvadoran Chicken in White Wine recipe, create a satisfying and well-rounded meal.
Q: Is a Salvadoran Chicken in White Wine recipe suitable for meal prep?
A: Absolutely, a Salvadoran Chicken in White Wine recipe is well-suited for meal prep due to its robust flavors and ability to reheat well. Cooking a larger batch allows you to portion out servings for the week, making it a convenient option for those with busy schedules. The flavors often deepen as the dish sits, making it even more enjoyable when reheated. To meal prep effectively, store the chicken in airtight containers, ensuring that you keep any sides separate to maintain their texture. This approach makes enjoying a homemade, delicious meal simple and efficient throughout the week.
Salvadoran Chicken in White Wine Recipe
Equipment
- Large oven-proof skillet or Dutch oven
- Measuring cups and spoons
- Cutting board and knife
- Tongs or spatula
- Aluminum foil or lid for covering the skillet during baking
Ingredients
- 8 chicken thighs, bone-in and skin-on
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. paprika
- bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper on both sides.
- In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken to the skillet and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Add the white wine to the skillet and bring to a boil, scraping any browned bits from the bottom of the skillet.
- Add the chicken broth, oregano, thyme, paprika, bay leaf, and salt and pepper to taste. Stir to combine.
- Add the chicken back to the skillet, skin-side up, and spoon some of the sauce over the chicken.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 30-35 minutes or until the chicken is cooked through.
- Remove from the oven and discard the bay leaf. Garnish with chopped fresh parsley before serving.
1 comment
The Salvadoran Chicken in White Wine Recipe was a hit at dinner!