“Chicken smothered with onions, or pollo encebollado, is a popular homestyle dish throughout Central America. It's an incredibly easy dish to make and full of flavor. This is found on most Central American restaurant menus.”
READY IN:
48mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 12-3 lbs chicken, cut into serving pieces
  • salt and pepper, to taste
  • 3 tablespoons oil
  • 3 onions, sliced thinly
  • 1 cup water or 1 cup stock
  • 12 cup white wine
  • 1 bay leaf
  • salt and pepper, as needed

Directions

  1. Season the chicken pieces with salt and pepper. Heat the oil in a large sauté pan or pot over medium-high flame.
  2. Working in batches, brown the chicken pieces in the hot oil and remove to a plate.
  3. 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.
  4. 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.
  5. Adjust seasoning and serve with rice.

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