Pollo Encebollado Recipes

POLLO ENCEBOLLADO (CHICKEN IN ONION SAUCE)

Steps:

• In a deep sautué 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 ENCEBOLLADA (ONION CHICKEN)

Steps:

• Season chicken with salt and pepper.
• Melt butter in a large, deep skillet over medium heat. Cook chicken pieces, in batches if necessary, until browned, 4 to 5 minutes per side. Add 1/2 of the onion rings, wine, chicken bouillon, cinnamon, garlic, thyme, and bay leaves. Cook over low heat until chicken is tender, about 20 minutes.
• Stir remaining onion rings into the skillet. Cook until softened slightly, about 3 minutes. Transfer chicken to a serving platter.
• Stir crema Salvadorena into the onion mixture in the skillet until well blended. Spoon over chicken.

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

Steps:

• In a large skillet, heat corn oil over medium-high heat. Add chicken pieces and saute for 5 minutes, until lightly browned. Add onions and saute for 2 minutes more. Add juice, broth, salt and pepper. Stir all together. Cover skillet and reduce heat to low. Let simmer for 45 minutes or until chicken is cooked through and juices run clear.

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.