El Salvador | Nicaragua | Poultry | Beef | Chicken | Braising

Pollo Encebollado

(Salvadoran chicken simmered with onions)

Yield: 4-5 servings


INGREDIENTS PREP AMOUNT
Chicken cut into serving pieces 2-3 pounds
Oil 3 tablespoons
 
Onions sliced thinly 3 each
Water or stock 1 cup
White wine 1/2 cup
Bay leaf   1 each
Salt & pepper to season

METHOD

Basic Steps:  Brown → Sauté → Simmer
  1. Season the chicken pieces with salt and pepper. Heat the oil in a large sauté pan or Dutch oven over medium-high flame. Brown the chicken pieces, a few at a time, on all sides. Remove to a plate. Pour off any excess oil.
  2. Add the onions to the same pan and sauté over medium-heat until translucent and just beginning to brown, 10-15 minutes. Add back the chicken pieces along with the rest of the ingredients. Simmer 25-35 minutes until the chicken is cooked through and tender. Adjust seasoning and serve with rice.

VARIATIONS

  • Bistec Encebollado (Beef simmered with onions): use 2 pounds of beef filet or other steak. Season and sauté until cooked to your liking. Set aside and keep warm. Proceed with the recipe without adding back the beef and eliminating the water. Simmer the sautéed onions only 3-5 minutes to reduce the liquid somewhat. Serve the simmered onions over the steaks.
  • Many recipes use sour orange juice, lemon juice or even vinegar instead of white wine. The acidic nature of these liquids is balanced out by the sweetness of the sautéed onions.
  • Add 2-3 cloves of minced garlic with the onions if you like.
  • Use some breadcrumbs to thicken the sauce at the end if you like.

NOTES

  • Simmered chicken smothered with onions is a popular homestyle dish throughout Central America.