Ingredients
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2 1/2 - 3
-
-
3
-
3
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Pollo Encebollado, 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 , this recipe is delicious I have ben cooking it since i was a kid, with my mom this recipe is not from central america nor colombian solely we are from Cuba My mother says her grandmother use to do this all the time I think its a Hispanic dish Which the Spainird probably took it all over the Americas, when they went conquering , Loved this chicken!!! I made this as written using a chicken quarter and served it with rice The only thing I changed was to take the chicken out of the pan and then pour the sauce/onions into a bowl and then returned the chicken to pan to crisp up the skin a little again Very simple with ingreidents I always have on hand Thanks for sharing the recipe Made for ZWT 7
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Steps
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1
Done
|
Season the Chicken Pieces With Salt and Pepper. Heat the Oil in a Large Saut Pan or Pot Over Medium-High Flame. |
|
2
Done
|
Working in Batches, Brown the Chicken Pieces in the Hot Oil and Remove to a Plate. |
|
3
Done
|
Pour Off All but 2-3 Tablespoons of Oil and Add the Onions to the Same Pan. Reduce Heat to Medium-Low and Saut Until Cooked Down and Just Beginning to Brown, 10-15 Minutes. |
|
4
Done
|
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
Done
|
Adjust Seasoning and Serve With Rice. |
