Salvadoran Chicken Simmered with Onions (Pollo Encebollado)

Servings: 4-5

Ingredient:

Chicken cut into serving pieces

2-3 pounds Oil

3 tablespoons

Onions, sliced thinly

3 each Water or stock

1 cup White wine

1/2 cup Bay leaf

1 each Salt & pepper

Cooking Instructions:

Season the chicken pieces with salt and pepper. Heat the oil in a large saute pan or Dutch oven over medium-high flame. Brown the chicken pieces, a few at a time, on all sides. Remove to a plate. Pour off any excess oil. Add the onions to the same pan and saute over medium-heat until translucent and just beginning to brown, 10-15 minutes. Add back the chicken pieces along with the rest of the ingredients. Simmer 25-35 minutes until the chicken is cooked through and tender. Adjust seasoning and serve with rice.

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