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My review
Pollo Encebollada (Onion Chicken)
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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 307Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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- 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.
- Stir remaining onion rings into the skillet. Cook until softened slightly, about 3 minutes. Transfer chicken to a serving platter.
- 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.