Pollo Encebollado Chicken in Onion Sauce
Indulge in the rich, savory flavors of Pollo Encebollado, a traditional Latin American dish featuring tender, bone-in chicken thighs simmered in a luscious onion sauce. This one-pan wonder combines golden-seared chicken with caramelized white onions, garlic, and a medley of aromatic spices like cumin, oregano, and paprika. The tangy kick of white vinegar and the depth of chicken broth create a perfectly balanced sauce that’s ideal for soaking into fluffy rice, creamy mashed potatoes, or warm tortillas. Ready in under an hour with just 15 minutes of prep, this comforting and flavorful dish is perfect for weeknight dinners or casual gatherings. Don’t forget the optional garnish of fresh cilantro for a fragrant, herby finish that ties all the flavors together!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 3 large white onions
- 4 cloves garlic cloves
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Peel and thinly slice the onions into half-moon shapes. Mince the garlic cloves and set aside.
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Heat a large skillet or deep saucepan over medium-high heat and add the olive oil.
Once the oil is hot, sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the sliced onions. Stir well, scraping up any brown bits from the bottom of the pan.
Cook the onions for 8-10 minutes, stirring occasionally, until they are softened and lightly caramelized.
Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.
Stir in the cumin and oregano, then pour in the chicken broth and white vinegar. Mix well.
Return the chicken thighs to the pan, nestling them into the onion mixture.
Cover the pan, lower the heat, and let the chicken simmer for 25 minutes. Occasionally spoon the onion sauce over the chicken to keep it moist.
Uncover the pan and simmer for another 5 minutes to slightly thicken the sauce, if desired.
Taste and adjust seasoning with additional salt or pepper, if needed.
Garnish with chopped fresh cilantro before serving, if desired.
Serve hot with rice, mashed potatoes, or warm tortillas.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 19.9 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 233 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2012 mg | 43% | |
*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.
