Pollo Encebollado

Pollo Encebollado


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


55 m servings 698 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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  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.
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  1. 9 Ratings


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.

I will make this again! I used leg quarters(4lbs) instead of a whole chicken. This was something different for us but was very flavorful. At the suggestion of another rater I made this dish with...

We enjoyed this quite a lot.i used unsweetened orange juice,low sodium chicken broth and no salt.We also used skinless,boneless chicken thighs.Thanks

This recipe is awesome, if you add 1/2 cup of fresh lemon juice. I can't imagine that it would be too good without the lemon!

I first had this in a Salvadoran restaurant near DC and loved it. They used only chicken breasts and I believe they substituted lime for lemon juice.

Delicious! We loved this one. The chicken was moist and flavorful and the onions were to die for.