Pollo Encebollada (Onion Chicken)

laguera

"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."
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Ingredients

51 m servings 307 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Season chicken with salt and pepper.
  2. 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.
  3. Stir remaining onion rings into the skillet. Cook until softened slightly, about 3 minutes. Transfer chicken to a serving platter.
  4. Stir crema Salvadorena into the onion mixture in the skillet until well blended. Spoon over chicken.

Footnotes

  • Cook's Note:
  • 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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