Pollo Encebolladoaa (Chicken Smothered with Onions)
Pollo Encebolladoa (Chicken Smothered with Onions) is a traditional Salvadorean (from El Salvador) recipe for a classic dish of chicken and onions cooked in a red wine base. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Chicken Smothered with Onions (Pollo Encebolladoa).
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Ingredients:
6 Chicken thighs (with skin and bone-in for better flavour)
1 Spanish onion, thinly sliced
Olive oil
Sea salt and freshly-ground black pepper, to taste
3 tsp paprika
500ml dry white wine
3 bay leaves
2 limes
1 tbsp butter
10 sprigs of fresh coriander
Method:
If the chicken has been stored in the refrigerator allow to come up to room temperature for about 30 minutes before cooking.
Drizzle the chicken with olive oil then generously season with salt, black pepper and paprika.
Set a heavy-based non-stick frying pan over medium heat and when hot use to brown the chicken thighs until nicely golden brown on both sides (you may need to do this in batches so as not to over-crowd the pan).
Once nicely coloured remove the chicken with tongs and set aside on a plate as you fry the next batch.
Once all the chicken has been fried add the sliced onions with a pinch of salt and fry them until they begin to caramelize (about 10 minutes). Pour over the white wine at this point. De-glaze the pan over medium heat, scraping the base of the pan with a spatula to lift any baked on bits.
At this point return all the chicken to a pan then increase the heat to bring the wine to a boil. Reduce the heat to a simmer, cover and continue cooking for about 30–35 minutes until the chicken is cooked through and tender.
Take the pan off the heat then dot the top of the chicken pieces with the butter. Cover with a lid and allow the butter to melt into the sauce.
Turn into a warmed serving dish, squeeze over the lime, garnish with the coriander leaves and serve.
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