1/4 cup olive oil
1 large yellow onion, halved and sliced thinly
1 tablespoon white pepper
2 tablespoons salt, or to taste
4-ounce can chopped chipotle chili in adobe sauce
1 whole chicken, innards removed
In a stock pot or Dutch oven, heat oil until it shimmers. Add onion and cook, stirring only occasionally, until onions are completely wilted and a golden brown color (about 20 minutes). You may need to lower heat to keep onions from burning.
Serves 4 to 8 (as either a main course or a side dish).