Pollo Encebollado Puerto Rico Recipes

POLLO ENCEBOLLADO

Steps:

• Season the chicken pieces with salt and pepper. Heat the oil in a large sauté pan or pot over medium-high flame.
• Working in batches, brown the chicken pieces in the hot oil and remove to a plate.
• Pour off all but 2-3 tablespoons of oil and add the onions to the same pan. Reduce heat to medium-low and sauté until cooked down and just beginning to brown, 10-15 minutes.
• Increase heat to medium-high and return the chicken pieces to the pot. Add the water or stock, wine, bay leaf, salt and pepper and bring to a boil. Reduce heat to low and simmer, covered, for 25-35 minutes, or until the chicken is cooked through and tender.
• Adjust seasoning and serve with rice.

POLLO ENCEBOLLADO (CHICKEN IN ONION SAUCE)

Steps:

• In a deep sauté pan over medium heat, warm the olive oil and butter.
• Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter.
• Add the onion to the pan and cook until tender and translucent, about 4 minutes. Add the chicken, garlic, thyme, wine, stock, cumin and Worcestershire and bring to a boil.
• Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Serve immediately.

POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO

Steps:

• Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.