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Prep Time: 18 Minutes Cook Time: 30 Minutes |
Ready In: 48 Minutes Servings: 6 |
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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. 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 |
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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