Pollo Encebollada Onion Chicken Recipes

POLLO ENCEBOLLADO (CHICKEN IN ONION SAUCE)

Pollo Encebollado (Chicken in Onion Sauce) image

Posting for ZWT 7. This recipe comes from mycolombianrecipes.com. The heading said "It's popular in Colombia to cook meat or poultry in Onion or Tomato Sauce. It is the perfect weeknight meal, because it is cheap, easy, simple, fast and full of flavor. Serve it over white rice, pasta or just potatoes and vegetables on the side. This dish in particular can be made with beef or pork as well."

Provided by Papa D 1946-2012

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 tablespoons butter
8 chicken legs, bone in and skin on
salt and pepper, to taste
2 onions, thinly sliced
3 garlic cloves, crushed
1/4 teaspoon ground cumin
2 fresh thyme sprigs
1/2 cup red wine (optional)
1 cup chicken stock
2 tablespoons Worcestershire 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 ENCEBOLLADO

Pollo Encebollado image

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.

Provided by Annacia

Categories Chicken

Time 48m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2-3 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
1/2 cup white wine
1 bay leaf
salt and pepper, as needed

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.

Nutrition Facts : Calories 756.8, Fat 53, SaturatedFat 13.6, Cholesterol 212.6, Sodium 205, Carbohydrate 8.5, Fiber 1.4, Sugar 3.8, Protein 53.7

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