This Pollo Encebollado recipe is so comforting, it’s so delicious and it’s surprisingly so easy to make!
Pollo Encebollado translates to Chicken Smothered with Onions and there are so many wonderful cultures that have different versions of this dish. Today I’m showing you how to make my version of Pollo Encebollado Estilo Salvadoreño.
I’m half Salvadoran (from my mama’s side) and this dish is something that isn’t uncommon to see on menu’s in El Salvador. Many traditional recipes will include mustard, worcestershire sauce and a touch of cream, all of which you’ll find this recipe so get ready to have a plate of authentic Salvadoran food that is insanely comforting.
Pair this with a side of rice and tortillas with a few slices of queso fresco (or cuajada, a Salvadoran soft cheese, if you can find it), or laddle this over a heaping mound of mashed potatoes for a dish that’s a little less traditional but equally as comforting.
How to Make Pollo Encebollado:
- Heat 2 tbsp butter in a large sauté pan over medium flame.
- Working in batches (the thighs and legs in their own batch), brown the chicken in the butter about 5 minutes on each side, salting them as you go. Once browned, remove the chicken from the pan and set aside.
- Add the remaining butter and the onions to the same pan. Sauté for about 2 minutes.
- Add the stock and carefully deglaze the bottom of the pan. Then add the rest of the ingredients, mix well (until evenly combined) and bring to a boil.
- Nestle the chicken back into the pan, reduce the heat to low, cover and simmer for 25-30 minutes, or until the chicken is cooked through.
- Remove the top and cook for an additional 5 minutes uncovered on medium heat.
- Check for seasoning, then plate alongside rice or mashed potatoes.
Other Latin American-inspired dishes you’ll love—
Huevos Ahogados en Salsa Verde
Pico de Gallo con Nopales (Cactus Pico de Gallo)
Cebolla Curtida (Pickled Red Onions)
If you make this Pollo Encebollado Estilo Salvadoreño, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
How to Make Pollo Encebollado (Chicken Smothered in Onion Gravy)
Ingredients
- ¼ c unsalted butter
- 4 boneless, skinless chicken thighs
- 4 chicken drumsticks
- 4 medium yellow onions, cut into thick slices
- 1 c chicken or vegetable stock
- 4 garlic cloves microplaned or finely minced
- 1 tsp of poultry seasoning
- ½ tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp worcestershire
- 2 tsp yellow mustard
- ¼ c sour cream
Instructions
- Heat 2 tbsp butter in a large sauté pan over medium flame.
- Working in batches (the thighs and legs in their own batch), brown the chicken in the butter about 5 minutes on each side, salting them as you go. Once browned, remove the chicken from the pan and set aside.
- Add the remaining butter and the onions to the same pan. Sauté for about 2 minutes.
- Add the stock and carefully deglaze the bottom of the pan. Then add the rest of the ingredients, mix well (until evenly combined) and bring to a boil.
- Nestle the chicken back into the pan, reduce the heat to low, cover and simmer for 25-30 minutes, or until the chicken is cooked through.
- Remove the top and cook for an additional 5 minutes uncovered on medium heat.
- Check for seasoning, then plate alongside rice or mashed potatoes.
Notes
Nutrition
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chicken, onion
chicken, main
salvadoran
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