Pollo Encebollado

It's been a while since I've been really cooking, and definitely a while since I've tried some new recipes. I've been meaning to try this one - pollo encebollado (which basically is chicken cooked in a lot of onions) - for a while. Just hadn't gotten around to it.

If you haven't figured it out by now, I love simple, flavorful foods. This dish was super easy to prepare and I definitely will be making it again. If there are any variations to the recipe, I'd love to hear about it so I can try other ways.

Pollo Encebollado

(This is the original recipe copied from Whats4Eats. I love this site!)
4-5 servings
  • Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
  • Salt and pepper -- to season
  • Oil -- 3 tablespoons
  • Onions, sliced thinly -- 3
  • Water or stock -- 1 cup
  • White wine -- 1/2 cup
  • Bay leaf -- 1
  • Salt and pepper -- to season


  1. 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.
  2. 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.
  3. 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.
  4. Adjust seasoning and serve with rice.
You know I always have a variation:

I used chicken legs, chicken broth, bay leaf, salt and pepper, garlic, and onions. No wine for me! There was a little sweetness in the chicken. I'm thinking that it definitely came from all the onions.

My rice:

I sauteed garlic in a little oil; then I added the jasmine rice and sauteed it until it was translucent. I added my water, reduced the heat to lo and later added some frozen peas and cooked until the rice was done.


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