Pollo Encebollado (Chicken and Onions)
My stepmother made this dish once a week for most of my life, and after years of trial and error, I finally perfected it! It's an easy and quick recipe that's great for onion lovers.
My stepmother made this dish once a week for most of my life, and after years of trial and error, I finally perfected it! It's an easy and quick recipe that's great for onion lovers.
- Carbohydrate 2.1397125 g
- Cholesterol 68.4985 mg
- Fat 2.71201166666666 g
- Fiber 0.311375003613532 g
- Protein 27.6028 g
- Saturated Fat 0.487631416666667 g
- Serving Size 1 1 Serving (134g)
- Sodium 159.769 mg
- Sugar 1.82833749638647 g
- Trans Fat 0.449097333333333 g
- Calories 150 calories
Step-by-step
- In a large Saucepan add cooking oil and onions cook on low until onions are translucent.
- Add Mojo, Cooking Wine, Bouillon, Sazon Goya, and garlic powder. Mix well. (Salt and Pepper to taste)
- Add Chicken and cook on low/med heat for approx 25-30 Minutes or until chicken is completely cook through.
- Serve over rice.
Mojo criollo serves as the primary driver of flavor in this preparation, utilizing its high acid content to tenderize the protein while building a tart, citrus-forward base for the simmering liquid. Marinating acidic marinades too long can alter texture, so keep the direct contact time under 30 minutes before heat is applied. Managing this dish across different service schedules requires attention to how onions and poultry behave over storage cycles.
- Store the cooked poultry and onions in an airtight glass container for up to 4 days in the refrigerator at 40 degrees Fahrenheit or lower.
- Freezing this preparation is viable for up to 2 months, though the sliced onions will lose some of their structural integrity and soften further upon thawing.
- Thaw frozen portions overnight in the refrigerator rather than on the counter to maintain food safety parameters and prevent uneven heating.
- Reheat gentle portions in a covered skillet over medium-low heat with a splash of water or dry white wine to restore moisture without overcooking the meat.
- Substitutions like boneless skinless thighs require the same cooking duration, but dark meat tolerates slightly longer simmering without drying out.
Planning the preparation sequence allows the onions to soften fully on low heat before the liquids are introduced. Proper temperature control prevents the citrus-based marinade from scorching during the reduction phase.
