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Pollo Encebollado

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main courses•salvadoran•contains meat, dairy-free
85 minutes•4 servings•

Ingredients

  • 3 pounds chicken thighs and drumsticks – patted dry
  • 4 cloves garlic – minced
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 24 ounces yellow onion – thinly sliced (~5 medium yellow onions)
  • 2 leaves bay
  • 1 cup chicken stock
Pollo Encebollado

Instructions

1. In a large bowl, combine the minced garlic, white vinegar, yellow mustard, Worcestershire sauce, dried oregano, ground cumin, kosher salt, and black pepper. Add the chicken thighs and drumsticks and toss to coat thoroughly. Cover and marinate for 30 minutes at room temperature or up to 12 hours refrigerated.

2. Heat the vegetable oil in a wide heavy pot over medium-high heat until shimmering. Lift the chicken from the marinade, letting excess drip back, and brown in the hot oil until golden on both sides, 3–4 minutes per side. Transfer the browned chicken to a plate; reserve the marinade.

3. Reduce the heat to medium. Add the sliced yellow onion to the pot and cook, stirring and scraping up browned bits, until softened and lightly golden, 8–10 minutes.

4. Return the chicken and any accumulated juices to the pot. Stir in the reserved marinade, bay leaves, and chicken stock. Bring to a simmer.

5. Cover, reduce heat to low, and simmer until the chicken is tender and cooked through (juices run clear and an instant-read thermometer at the thickest part reads 175°F), 25–30 minutes, stirring once or twice.

6. Uncover and continue cooking, stirring occasionally, until the onions are very soft and the sauce has reduced to a glossy, spoon-coating consistency, 5–8 minutes.

7. Discard the bay leaves. Taste and adjust seasoning if needed. Serve hot, spooning the sweet-tangy onions and sauce over the chicken.

Pollo Encebollado is a comforting Salvadoran chicken dish smothered in a generous tangle of sweet, slow-cooked onions. The sauce is savory and gently tangy, with a mellow heat from black pepper and warm notes of oregano and cumin. Browning the chicken builds a roasted depth, while the onion-rich gravy finishes glossy and rich, perfect for spooning over the meat.

Rooted in the country’s home-cooking traditions, this preparation reflects the broader Central American love of encebollado (onion-smothered) dishes. Salvadoran pantries often include mustard and Salsa Inglesa (Worcestershire sauce), additions that lend brightness and umami to the braise. You’ll find Pollo Encebollado in home kitchens and small comedores, where it’s prized for its economy, big flavor, and readiness to pair with staple sides.