Dish of Chicken with Onions
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Chicken with Onion


Puerto Rico   -   Pollo Encebollado
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
1 hr
Yes		 A very flavorful, easy to make chicken dish. In Puerto Rico, it is normally made with bone-in skin-on chicken parts, but for buffet service, it is more practical as given here. You can do it either way.

14
8
14
------
1
2
3/4
1-1/4
1
1/4
------
1/2
1
1
oz
oz
oz
---
cl

t
t
t
t
---
c

T
Chicken (1)
Onion
Potatoes (2)  
-- Seasoning
Garlic
Peppercorns
Oregano
Salt
Olive Oil
Vinegar
-------------
Stock
Bay Leaf
Butter
PREP   -   (50 minutes (30 min work))
  1. Cut CHICKEN into largish bite size pieces. If using whole chicken parts (legs, thighs, wings) chop each part in half crosswise. A sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this.
  2. Pound in a mortar all solid Seasoning items, then mix with liquids. Massage into Chicken pieces and set aside while doing the rest of the prep.
  3. Cut ONION in quarters lengthwise, then slice thin crosswise.
  4. Peel POTATOES and cut into 3/4 to 1 inch cubes. Hold in cold water until needed.
RUN   -   (45 min)
  1. Put Chicken, Onions, Potatoes, Stock and Bay Leaf in a saucepan. Bring to a boil, cover and simmer slowly for 40 minutes (55 minutes if using bone-in pieces).
  2. Stir in Butter and simmer uncovered until liquid is gone and the solids start to fry. Fry stirring until onions are light golden.
  3. Serve with plenty of steamed long grain rice.
NOTES:

  1. Chicken:

      Weight is for skinless, boneless pieces, preferably thigh and leg meat. The pattern recipe calls for pieces skin on and bone in. If using bone-in pieces add 8 ounces to the weight.

  2. Potatoes:

      White Rose potatoes work well, or red potatoes. Avoid Yukon Gold type potatoes because they turn to mush if cooked a little beyond the minimum. For details see our Potatoes page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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