Pollo Encebollado

Pollo Encebollado

7 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    50 m
  • Ready In

    55 m
Evelyn Bonilla
Recipe by  Evelyn Bonilla

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

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Adjust Servings

Original recipe yields 6 servings


  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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Reviews (7)

Rate This Recipe


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 like it but I'll be making this tasty dish again! Thanks Evelyn for sharing this new way to cook chicken!



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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Arroz Con Pollo


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Arroz con Pollo II