Pollo Encebollado (Chicken in Onion Sauce)

by Erica Dinho on April 27, 2011

Chicken with Onion Sauce

It’s popular in Colombia to cook meat or poultry in Onion or Tomato Sauce. My mom made this dish all the time with a variety of different meats and we all loved it! It is the perfect weeknight meal, because it is cheap, easy, simple, fast and full of flavor. Serve it over white rice, pasta or just potatoes and vegetables on the side. This dish in particular can be made with beef or pork as well.

I am not usually such an onion-lover, but this onion sauce is absolutely fantastic. So good that the next time I make this, I’m going to double the batch of sauce, and I think you should too! If you have any leftovers, make an onion quesadilla, mix them into mashed potatoes, put them on top of crostini or just eat them with a spoon at the stove. The onions are sweet, tender and wonderful!

Buen provecho!

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(4 servings)

  • 2 tablespoon olive oil
  • 2 tablespoons butter
  • 8 chicken legs, bone in and skin on
  • Salt and ground pepper, to taste
  • 2 onions, thinly sliced
  • 3 garlic cloves, crushed
  • 1/4 teaspoon ground cumin
  • 2 fresh thyme sprigs
  • 1⁄2 cup red wine (optional)
  • 1 cup chicken stock
  • 2 tablespoons Worcestershire sauce


  1. n a deep sauté pan over medium heat, warm the olive oil and butter.
  2. eason the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter.
  3. dd the onion to the pan and cook until tender and translucent, about 4 minutes. Add the chicken, garlic, thyme, wine, stock, cumin and Worcestershire and bring to a boil.
  4. educe the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Serve immediately.
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{ 11 comments… read them below or add one }

1 Belinda @zomppa April 27, 2011 at 10:41 AM

This is one scrumptious recipe (I’m a huge onion fan!)


2 Maritza April 27, 2011 at 11:35 AM

Se ve riquisimo!!i am gonna try it tonight!!


3 Chef E April 27, 2011 at 12:36 PM

Oh Erica! I love this. Right now short day onions are hitting the market and I love them so much! This dish looks fantastic!


4 Kim April 27, 2011 at 2:31 PM

What a flavorful sauce! Looks terrific.

P.S. I loved your banana clafouti. Very original.


5 rebecca subbiah April 27, 2011 at 11:25 PM

love this recipe bookmarking it to make it soon


6 Faith April 28, 2011 at 9:16 AM

What a flavorful sauce, Erica! I bet it’s perfect on chicken!


7 Marta April 28, 2011 at 2:22 PM

Que delicia, recuerdo que mi abuela le echaba tomates tambien…
Que bueno que encontre tu pagina! algunas veces me coge esa necesidad de cocinar comida de “casa” y cuando no puedo contactar a mi mama, no hay de otra que buscar en internet, tus recetas son lo mas cercano a mis memorias de la cocina de mi abuela y mi mama! gracias!


8 norma April 29, 2011 at 1:14 PM

Doe look good…I have not used this technique in such a long time…


9 tasteofbeirut May 1, 2011 at 1:57 PM

I love onions especially made this way, almost like a jam; all their sweetness comes out and they are scrumptious!


10 Chris May 1, 2011 at 5:22 PM

Oh yum! The caramelized onions and the braised chicken must smell soooo good when they are almost done.


11 Anna May 15, 2011 at 9:56 PM

Awwwww Erica, that makes me so homesick…looks delicious.


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