Favorite Menu Pollo Encebollada (Onion Chicken) :: So Tasty
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| Pollo Encebollada (Onion Chicken) |
"This is a wonderful Salvadoran chicken recipe. It is chicken smothered in a creamy onion-based sauce. Good side dishes are rice, salad, and beans."
Ingredients :
- 1 (2 to 3 pound) chicken, cut into 8 pieces
- salt and ground black pepper to taste
- 2 teaspoons butter
- 4 small onions, sliced into rings, divided
- 1/4 cup cooking wine (optional)
- 1 cube chicken bouillon with saffron
- 1 teaspoon ground cinnamon
- 1 clove garlic, chopped
- 1 sprig fresh thyme
- 2 bay leaves
- 1 cup crema Salvadorena (Salvadoran-style sour cream)
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 51M |
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- Season chicken with salt and pepper.
- Melt butter in a large, deep skillet over medium heat. Cook chicken pieces, in batches if necessary, until browned, 4 to 5 minutes per side. Add 1/2 of the onion rings, wine, chicken bouillon, cinnamon, garlic, thyme, and bay leaves. Cook over low heat until chicken is tender, about 20 minutes.
- Stir remaining onion rings into the skillet. Cook until softened slightly, about 3 minutes. Transfer chicken to a serving platter.
- Stir crema Salvadorena into the onion mixture in the skillet until well blended. Spoon over chicken.
Notes :
- The crema Salvadorena that I use is made in Houston by the Castro Cheese Company. If you cannot find it in your area you can check their website.
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