Go Back
–+ servings
Print Recipe

How to Make Pollo Encebollado (Chicken Smothered in Onion Gravy)

Pollo Encebolladou003cbru003eu003cstrongu003eAuthor: u003c/strongu003eStephanie Alvarado
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 4 minutes
Course: The Latest
Servings: 4 servings

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

  • Please note that the above nutritional information does not include any ingredients listed as optional.

    • Nutrition

    Calories: 537kcal