Best 3 Pollo Encebollada Onion Chicken Recipes
Indulge in the tantalizing flavors of Pollo encebollada, a delectable Spanish dish that combines tender chicken, caramelized onions, and a rich sauce. This classic recipe is a symphony of sweet and savory notes, with the chicken providing a succulent base for the caramelized onions' sweetness. The sauce, made with white wine, chicken broth, and spices, adds a depth of flavor that brings the dish together. Our collection of Pollo encebollada recipes offers a variety of renditions, each with its unique take on this beloved dish. From the traditional Spanish version to modern interpretations with a twist, these recipes cater to diverse tastes and preferences. Get ready to embark on a culinary journey that will leave you craving for more.
Here are our top 3 tried and tested recipes!
POLLO ENCEBOLLADO (CHICKEN IN ONION SAUCE)
It's popular in Colombia to cook meat or poultry in Onion or Tomato Sauce. My mom made this dish all the time with a variety of different meats and we all loved it! It is the perfect weeknight meal, because it is cheap, easy, simple, fast and full of flavor. Serve it over white rice,
Provided by Erica Dinho
Categories Main Course
Number Of Ingredients 11
Steps:
- In a deep sautué 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
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
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
POLLO ENCEBOLLADO (CHICKEN IN ONION SAUCE)
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
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.
Tips:
- To save time, use a food processor to thinly slice the onions.
- If you don't have a food processor, use a sharp knife to thinly slice the onions.
- Use a large skillet or Dutch oven that can hold all of the ingredients comfortably.
- Brown the chicken in batches, if necessary, to prevent overcrowding the pan.
- Cook the onions over medium-low heat so that they caramelize slowly and evenly.
- Stir the onions frequently to prevent them from burning.
- Add a splash of water or chicken broth to the pan if the onions start to stick.
- Once the onions are caramelized, add the chicken back to the pan and cook until it is cooked through.
- Serve the chicken and onions over rice, mashed potatoes, or pasta.
Conclusion:
Pollo encebollada is a simple but flavorful dish that is perfect for a weeknight meal. The combination of tender chicken and caramelized onions is sure to please everyone at the table. This dish is also relatively inexpensive to make, making it a great option for budget-minded cooks. With just a few simple ingredients and a little bit of time, you can create a delicious pollo encebollada that your family and friends will love.
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