Pollo Encebollado — Guatemalan Chicken Smothered in Onions

Shopping list

• 6 piece boneless chicken thighs — skin on

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• 1 tsp fine sea salt

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• 0.5 tsp black pepper

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• 3 tbsp vegetable oil

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• 3 piece white onions — halved and thinly sliced

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• 3 clove garlic cloves — thinly sliced

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• 2 piece bay leaves

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• 60 ml white wine vinegar

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• 1 tsp caster sugar

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• 100 ml chicken stock

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• 1 tsp fresh oregano — or 0.5 tsp dried

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Step by step

1. 1

   Season the chicken thighs with salt and black pepper on both sides.

2. 2

   Heat 2 tablespoons of the oil in a large, deep frying pan over medium-high heat. Add the chicken skin-side down and cook for 6– 7 minutes until golden and crisp.

3. 3

   Turn the chicken and cook for another 5 minutes. Remove to a plate and set aside.

4. 4

   In the same pan, add the remaining tablespoon of oil. Add the sliced onions and cook over medium heat, stirring occasionally, for 12– 15 minutes until very soft and starting to turn golden.

5. 5

   Add the garlic and bay leaves; cook for 1 minute until fragrant.

6. 6

   Pour in the vinegar and sugar, stirring to deglaze the pan. Let it bubble for 2 minutes.

7. 7

   Return the chicken to the pan, nestling it into the onions. Add the stock and oregano.

8. 8

   Cover, reduce the heat to low, and simmer for 20 minutes, turning the chicken halfway, until the chicken is cooked through (internal temperature 75°C) and the onions are jammy.

9. 9

   Discard the bay leaves. Taste the onion mixture and adjust seasoning with salt if needed.

10. 10

    Serve the chicken with the onions piled on top, accompanied by rice, black beans, and warm tortillas.