Tuesday, August 13, 2013

Pollo Encebollado {Nicaragua}


Chicken smothered with onions, or pollo encebollado, is a popular homestyle dish throughout Central America. It's an incredibly easy dish to make and full of flavor. The red meat variety, bistec encebollado is also a favorite.

2 chicken breasts, cut into serving pieces
freshly ground sea salt
freshly ground pepper
splash of olive oil
2 sweet onions, peeled and thinly sliced
2 C water
1 bay leaf
1 T chopped cilantro (not traditional)

In a large, flat-bottom pan, cook the onions in a splash of olive oil until beginning to soften. Add in the chicken and cook in the oil until beginning to brown. Pour in the water, add the bay leaf, and bring to a boil. Cover and reduce heat to low. Cover and simmer for 25-35 minutes - until the chicken is cooked through and tender.

Season with salt and pepper and serve with rice and beans.

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