Pollo Encebollado Chicken In Onion Sauce Food

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POLLO ADOBADO



Pollo Adobado image

A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.

Provided by Francisco Noriega

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 10

2 Roma tomatoes
4 guajillo chile peppers, stemmed and seeded
⅓ large onion
1 stalk celery
1 carrot, peeled
1 clove garlic
1 cup chicken stock
2 tablespoons chicken bouillon granules
2 pounds chicken breasts
3 bay leaves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
  • Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
  • Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
  • Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 350.3 calories, Carbohydrate 9.5 g, Cholesterol 129.3 mg, Fat 12.7 g, Fiber 1.9 g, Protein 47.6 g, SaturatedFat 3.5 g, Sodium 936.9 mg, Sugar 5.5 g

POLLO ENCEBOLLADA (ONION CHICKEN)



Pollo Encebollada (Onion Chicken) image

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.

Provided by laguera

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 51m

Yield 6

Number Of Ingredients 11

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
¼ cup cooking wine
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)

Steps:

  • 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.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 7.9 g, Cholesterol 71.8 mg, Fat 21.7 g, Fiber 1 g, Protein 19.3 g, SaturatedFat 9.2 g, Sodium 357.1 mg, Sugar 2.1 g

POLLO ENCEBOLLADO (CHICKEN IN ONION SAUCE)



Pollo Encebollado (Chicken in Onion Sauce) image

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

2 tablespoons olive oil
2 tablespoons butter
8 chicken legs, bone in and skin on
salt and pepper, to taste
2 onions, thinly sliced
3 garlic cloves, crushed
1/4 teaspoon ground cumin
2 fresh thyme sprigs
1/2 cup red wine (optional)
1 cup chicken stock
2 tablespoons Worcestershire sauce

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



Pollo Encebollado image

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

2 1/2-3 lbs chicken, cut into serving pieces
salt and pepper, to taste
3 tablespoons oil
3 onions, sliced thinly
1 cup water or 1 cup stock
1/2 cup white wine
1 bay leaf
salt and pepper, as needed

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

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