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Pollo en Cebollada Salvadoreño
Tender chicken pieces braised in a savory, aromatic sauce made primarily with abundant caramelized onions, garlic, and a hint of spices.
ð§ ææ
- 4 large Chicken pieces(e.g., thighs, drumsticks, or breast cut into chunks)
- 3 large Yellow onions(thinly sliced)
- 5 cloves Garlic(minced)
- 1.5 cups Chicken broth
- 1 tbsp Tomato paste
- 2 tbsp White vinegar
- 1 tsp Ground cumin
- 0.5 tsp Dried oregano
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- for garnish Fresh parsley(chopped)
ðšâð³ äœãæ¹
- 1
Season chicken pieces generously with salt and pepper.
- 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear chicken pieces on all sides until golden brown. Remove chicken and set aside.
- 3
Reduce heat to medium-low. Add sliced onions to the skillet and cook slowly, stirring occasionally, until deeply caramelized and softened, about 15-20 minutes. Add minced garlic during the last 5 minutes of caramelization.
- 4
Stir in tomato paste, cumin, and oregano. Cook for 1 minute until fragrant.
- 5
Deglaze the pan with white vinegar, scraping up any browned bits from the bottom.
- 6
Return the seared chicken to the skillet. Pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
- 7
Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can uncover and simmer for a few more minutes to reduce it slightly.
- 8
Serve the chicken with the onion sauce spooned over, garnished with fresh parsley. It pairs well with rice and beans.
ð¡ ããã®ã³ã
- âCaramelizing the onions slowly is key to developing the rich flavor of this dish.
- âIf using chicken breasts, be careful not to overcook them to keep them moist.
- âThis dish can be made ahead of time; the flavors meld beautifully as it sits.
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- Add a bay leaf to the sauce while it simmers for an extra layer of aroma.
- Include a pinch of red pepper flakes for a touch of heat.