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Pollo Encebollada (Onion Chicken)

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"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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51 m servings 307 cals
Original recipe yields 6 servings

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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.


  • 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.

Nutrition Facts

Per Serving: 307 calories; 21.7 g fat; 7.9 g carbohydrates; 19.3 g protein; 72 mg cholesterol; 357 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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