Pollo Encebollado

Pollo Encebollado

8

"A Central American specialty that means 'chicken smothered in onion'. Serve with hot, cooked rice."

Ingredients

55 m {{adjustedServings}} servings 698 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 698 kcal
  • 35%
  • Fat:
  • 47.9 g
  • 74%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 57 g
  • 114%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large skillet, heat corn oil over medium-high heat. Add chicken pieces and saute for 5 minutes, until lightly browned. Add onions and saute for 2 minutes more. Add juice, broth, salt and pepper. Stir all together. Cover skillet and reduce heat to low. Let simmer for 45 minutes or until chicken is cooked through and juices run clear.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was wonderful and unique! Per the previous reviewer, I served over "Coconut Rice" (also found on this site) and the combination of flavors was great (salt& sweet)! I've never had anything l...

This recipe is wonderful with Coconut Rice

The chicken was moist, but lacked flavor. I followed the recipe exactly, but next time might add some garlic or other seasonings. It tasted like boiled chicken with onions.