Pollo Encebollado (Chicken in Onion Sauce)
- Reviews 2
Ready In: 55 mins
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 chicken legs, bone in and skin on
- salt and pepper, to taste
- 2 onions, thinly sliced
- 3 garlic cloves, crushed
- 1⁄4 teaspoon ground cumin
- 2 fresh thyme sprigs
- 1⁄2 cup red wine (optional)
- 1 cup chicken stock
- 2 tablespoons Worcestershire sauce
Directions
- In a deep sauté pan over medium heat, warm the olive oil and butter.
- Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter.
- Add the onion to the pan and cook until tender and translucent, about 4 minutes. Add the chicken, garlic, thyme, wine, stock, cumin and Worcestershire and bring to a boil.
- Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Serve immediately.
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