Pollo Encebollado


0 comments


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

Method

  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.

No comments:

Post a Comment

Thanks for stopping by my blog. Bloggy comments make me smile and responding via email makes me smile even more. Due to spam concerns, posting anonymously has been removed as an option.

If you would like for me to respond to your comment(s), you must not have a no-reply blogger status. To fix that, simply add an email address in your profile and voila, I'll be able to write you back. :-)