Pollo Bianco

If I could give this recipe 10 stars I would! This was FABULOUS : ) I just made this last night, although I did make some slight changes. I used chicken breasts, instead of thighs, and increased the olive oil to 3 Tbls. I also seasoned the chicken liberally (before browning in oil) with salt, pepper, and garlic powder. I also cooked the onions much longer than the recipe stated (about 13 minutes) because I like to get my onions really carmalized and bring out their flavor-be careful not to burn them! I served the chicken with oven roasted potatoes as suggested (I used yukon gold potatoes, quarted them, and tossed them with olive oil, cumin, salt, pepper, garlic powder, and paprika-baked at 475 degrees for 20 minutes) and I did toss the potatoes with the onion mixture. Very, very simple and it tastes out of this world! Do not be fooled by it's simplicity, and do not hesitate to add your own spices as this recipe is a wonderful base that can be adjusted to suit any palate. A +++++

I tried this recipe twice. I liked it. Although, The second time I added a few dashes of spices like:garlic powder, paprika, chicken bouillion, & turmeric during the simmer stage. It made the recipe taste even better!

this is REALLY good. I chopped the thighs into small pieces and seasoned them first w/ paprika, garlic, soul seasoning, & pepper. made according to directions. 5 min before finishing I added 1.5 Tablespoons of flour to 1 cup sour cream and added it to the sauce. OH, it's sooo good!

Although I probably won't make this again (there are so many great chicken recipes to try) this was a nice dish. I added extra seasoning on the advice of previous reviewers and served with roasted potatoes and broccoli. I also carmelized the onions longer than the recipe called for. Instead of water I used homemade unsalted chicken broth. The sauce was very pleasant.

My husband loved this dish over rice! I added some oregano, rosemary, and parsley. You really need a large onion in order to have enough gravy.

Little bland, but not bad. Sauce also works on rice. Use a VERY large onion.

I absolutely love this recipe. It reminded me of a dish my own grandmother used to make when I was a child. It is the simplicity of this recipe that makes it so good. Sometimes simple is better...and this recipe proves it!

A Keeper for sure. I made this last night and my extremely picky teenager had seconds! After reading other comments, I too added more spices, course ground sea salt, course pepper, paprika, garlic powder, basil, and sauted the onions just alittle longer than 5 minutes. I also used chicken stock instead of water. This ends up being a very juicy, sweet chicken dish.

My husband and I love this recipe! It's one of his all-time favorites. I do, however, try to use a VERY large onion and we still don't get quite enough sauce for our taste.

I like that this dish has so few ingredients, but I found it to be kind of blah. It reminded me of chicken n dumplings or chicken soup... I don't know why I expected it to taste differently!