Best 3 Pollo Encebollado Recipes
**Pollo Encebollado: A Flavorful Colombian Chicken Dish**
Pollo encebollado is a traditional Colombian dish featuring tender chicken stewed in a flavorful sauce made with onions, tomatoes, and a variety of spices. This dish is a beloved comfort food in Colombia and is commonly served with rice, potatoes, or arepas. The chicken is succulent and juicy, infused with the rich flavors of the sauce, while the onions caramelize and add a sweet and savory balance. This article provides three variations of pollo encebollado: a classic version, a spicy version with added chili peppers, and a vegetarian version made with tofu. Each recipe offers a unique take on this Colombian classic, ensuring that there is something for everyone to enjoy. Whether you prefer a traditional, spicy, or meatless option, these recipes will guide you in creating a delicious and authentic pollo encebollado that will tantalize your taste buds and transport you to the heart of Colombia.
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.
POLLO ENCEBOLLADO
A Central American specialty that means 'chicken smothered in onion'. Serve with hot, cooked rice.
Provided by Evelyn Bonilla
Categories Main Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet, heat corn oil over medium-high heat. Add chicken pieces and saute for 5 minutes, until lightly browned. Add onions and saute for 2 minutes more. Add juice, broth, salt and pepper. Stir all together. Cover skillet and reduce heat to low. Let simmer for 45 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 697.7 calories, Carbohydrate 6.4 g, Cholesterol 227 mg, Fat 47.9 g, Fiber 1 g, Protein 57 g, SaturatedFat 13.4 g, Sodium 214.2 mg, Sugar 3.1 g
Tips:
- Choose the right chicken pieces. For this recipe, bone-in, skin-on chicken thighs or drumsticks work best. They will stay moist and juicy during the cooking process.
- Use a large skillet or Dutch oven. This will give the chicken plenty of room to brown and the onions to caramelize.
- Don't overcrowd the pan. If you add too much chicken to the pan, it will steam instead of brown. Cook the chicken in batches if necessary.
- Brown the chicken well. This will give it a nice flavor and help to keep it moist.
- Caramelize the onions. This takes a little time, but it's worth it. The onions will add a lot of flavor to the dish.
- Use a good quality white wine. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, will work well in this recipe.
- Add the chicken broth and bay leaves. These ingredients will help to flavor the dish and keep the chicken moist.
- Simmer the chicken until it is cooked through. This will take about 30 minutes.
- Serve the chicken with rice, mashed potatoes, or your favorite side dish.
Conclusion:
Pollo encebollado is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the onions are caramelized and flavorful, and the sauce is rich and savory. This dish is sure to be a hit with your family and friends.
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