Recipe by Evelyn Bonilla
"A Central American specialty that means 'chicken smothered in onion'. Serve with hot, cooked rice."
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1 (4 pound)
chicken, cut into pieces
onions, thinly sliced
salt and pepper to taste
This was wonderful and unique! Per the previous reviewer, I served over "Coconut Rice" (also found on this site) and the combination of flavors was great (salt& sweet)! I've never had anything like it but I'll be making this tasty dish again! Thanks Evelyn for sharing this new way to cook chicken!
The chicken was moist, but lacked flavor. I followed the recipe exactly, but next time might add some garlic or other seasonings. It tasted like boiled chicken with onions.
This recipe is wonderful with Coconut Rice
I will make this again! I used leg quarters(4lbs) instead of a whole chicken. This was something different for us but was very flavorful. At the suggestion of another rater I made this dish with Mexican rice 2, also on this website.yum yum
We enjoyed this quite a lot.i used unsweetened orange juice,low sodium chicken broth and no salt.We also used skinless,boneless chicken thighs.Thanks
This recipe is awesome, if you add 1/2 cup of fresh lemon juice. I can't imagine that it would be too good without the lemon!
A perfectly reasonable stewed chicken. A quiet recipe, but really nice.
I first had this in a Salvadoran restaurant near DC and loved it. They used only chicken breasts and I believe they substituted lime for lemon juice.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 698
** Calories from Fat: 431
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