Pollo Encebollado

I'm not really sure how to translate the name of this dish exactly. Onionfied Chicken? Beonioned? Oniontastic? Let's just call it Chicken Covered in Onion Glory. Whatever you call it, it is mighty tasty. The original recipe is here, but I modified it quite a bit according to my own personal preference and what I actually had in my kitchen.

2 lbs of chicken (I usually use drumsticks)
2-3 T oil
2 onions sliced

2 cloves garlic, minced
1 cup chicken stock or bouillon
1/2 cup water
The juice of one lime
1 tsp Tabasco sauce (optional but highly recommended)
Seasoned bread crumbs

Rinse the chicken, pat dry; season with salt and brown in oil. Once browned, remove from pan and set aside. Pour off excess oil and add the onions. Cook over med-low heat for 10 minutes, add the garlic and cook another 3-5 minutes, or until the onions are soft and starting to brown.  Add the chicken back in along with the chicken stock, water, lime juice and Tabasco. Increase heat to medium and simmer for 25 minutes, or until the chicken is cooked through and tender.

Thicken sauce with seasoned bread crumbs just before serving. 

Serve with rice.


Kath said...

Wow, sounds yummy! How did you discover this? Did you eat it in a restaurant and decide it was a must eat again reicpe?

Liz M. said...

Actually I just stumbled upon it while I was looking for new dishes to try and started tinkering.

Sabba and Nanny said...

From the name alone, I knew this would be mah-ve-lous. I would propose translating it Onioned Chicken!

Maeve's Momma said...

Definitely on my to-try list. And I vote for Be-Onioned Chicken.