Pollo Encebollado
Tender, juicy chicken thighs are the star of *Pollo Encebollado*, a comforting Latin American dish featuring sweet, caramelized onions infused with aromatic spices. This one-pan recipe starts with marinated, bone-in chicken thighs seared to golden perfection, then simmered in a savory onion-and-garlic sauce deglazed with chicken stock, ensuring deep, rich flavors in every bite. With simple pantry staples like cumin, oregano, and lime juice, this recipe delivers bold yet familiar tastes that are perfect for a cozy family dinner. Served over fluffy white rice or warm tortillas, this soulful dish is both hearty and versatile. Garnish with fresh cilantro for a burst of color and freshness to elevate your *Pollo Encebollado* experience!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 large onions
- 4 garlic cloves
- 2 tablespoons vegetable oil
- 1 lime
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 teaspoons ground cumin
- 1 teaspoons oregano
- 1 cup chicken stock
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the chicken thighs under cold water and pat them dry using paper towels. Place the chicken in a bowl and season with the juice of one lime, 1 teaspoon of salt, 0.5 teaspoons of ground black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of oregano. Rub the spices into the chicken evenly and set aside for at least 10 minutes to marinate.
Peel and thinly slice the onions into half-moon shapes. Peel and finely mince the garlic cloves.
Heat 2 tablespoons of vegetable oil in a large skillet or sauté pan over medium-high heat. When the oil is hot, sear the chicken thighs, skin-side down first, for about 5-6 minutes per side or until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the sliced onions. Cook for about 7-8 minutes, stirring occasionally, until the onions are soft and caramelized. Add the minced garlic during the last 2 minutes of cooking the onions.
Pour 1 cup of chicken stock into the skillet, scraping the bottom of the pan to deglaze and release any browned bits (this adds flavor). Return the seared chicken thighs to the skillet, nestling them into the onion mixture.
Reduce the heat to low, cover the skillet, and simmer for 25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C). Stir occasionally to ensure the onions do not stick to the bottom of the pan.
Once cooked, taste the sauce and adjust seasoning with additional salt, if necessary. Garnish with freshly chopped cilantro, if desired.
Serve hot with white rice, tortillas, or your favorite side dishes. Enjoy your Pollo Encebollado!
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4428 mg | 193% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 22.6 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2549 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
