This creamy Venezuelan-style garlic chicken turns a weeknight staple into a rich, comforting meal with bright Latin flavor. Serve it with white rice, roasted potatoes, or warm arepas.
Featured product: Orinoco Foods Garlic Sauce
Ingredients
- 1½ pounds boneless, skinless chicken thighs, cut into pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ medium onion, thinly sliced
- ½ cup chicken broth
- ⅓ cup Orinoco Foods Garlic Sauce
- ¼ cup heavy cream or unsweetened coconut milk
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
Instructions
- Season the chicken with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side.
- Add the onion and cook until softened, about 3 minutes.
- Pour in the broth and scrape up the browned bits. Reduce the heat and simmer for 5 minutes.
- Stir in the garlic sauce and cream. Simmer gently until the sauce thickens and the chicken reaches 165°F in the center, 5 to 8 minutes.
- Finish with cilantro and lime. Serve immediately.
Serving idea
Spoon the extra sauce over rice and add sliced avocado or a simple tomato salad.
