Pollo Encebollado, or Spanish Onion Chicken, is a comforting Spanish classic where tender chicken is stewed in a rich blend of Gwillimdale caramelized onions, beer, and herbs. Bursting with savoury flavour, it’s perfect served with rice, potatoes, or your favorite side dish!
Spanish Onion Chicken
Pollo Encebollado, or Spanish Onion Chicken, is a comforting Spanish classic where tender chicken is stewed in a rich blend of Gwillimdale caramelized onions, beer, and herbs. Bursting with savoury flavour, it's perfect served with rice, potatoes, or your favorite side dish!
Ingredients
- 3 Gwillimdale Onions
- 2 Garlic cloves
- 4-5 Chicken thighs
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 Bay leaves
- Fresh rosemary
- Fresh thyme
- 1 can Beer
Instructions
- Peel the onions and slice them thinly. Also peel and slice the garlic as well. Set them aside.
- Season the chicken with salt and pepper on both sides.
- Heat the olive oil in a pan. Brown the chicken thighs on both sides over medium-high heat, then remove and set aside on a plate. The chicken doesn't need to be fully cooked at this stage, since it will finish cooking later with the sauce.
- Using the same pan, add the sliced garlic cloves and onions. Season with a bit of salt and black pepper. Cook over medium-low heat for 20 minutes until they become soft, fragrant, and browned. Stir regularly.
- Add the chicken back to the pan along with the bay leaves, thyme and rosemary.
- Carefully pour in the beer. Cover the pan and cook over low heat for about 30 minutes. The chicken should be fully cooked and tender.
- Serve the dish hot with a side dish of your choice.