Pollo Encebollado (Chicken in Onion Sauce)
This recipe was passed down from my grandmother's great Uncle Don Pancho.
Don Pancho was a cook in the royal palace in Madrid before the fall of the Spanish monarchy. When he came to America, he taught our family how to prepare many dishes that were served in the palace. This is a family favorite that comes from him. For this recipe you need a large skillet and covered casserole dish. The cook time is an hour but it does not require stirring.
Yields: 6 servings
Cook time: 1 hour Prep time: 16 minutes
Add to a small bowl:
1/4 teaspoon nutmeg
1/4 teaspoon hot sauce
1 bay leaf
1/4 cup dry white wine
1/4 cup Chicken Broth
2 tablespoons lemon juice
Items to chop:
1 large Bermuda onion, chopped
1 large green or red pepper, cut in strips ( looks better than what I did)
2 1/2 ( 2-pound) chicken cut in pieces for frying
1/4 cup olive oil
1 garlic clove, unpeeled and crushed
Add nutmeg, hot sauce, bay leaf, dry white wine, chicken broth, and lemon juice in a small bowl.
Heat oil with crushed unpeeled garlic clove.
When garlic turns brown, discard and remove skillet from heat. Cool slightly.
Add butter to the oil; when melted return skillet to heat. Cool slightly.
Add the chicken pieces and saute slowly on both sides. Around 5 minutes each side.
Remove chicken to covered casserole. Add onion and pepper to drippings in skillet and saute until soft.
Add nutmeg mixture to onion and pepper. Stir well and bring to a boil. Pour over chicken in casserole.
Cover and cook at low heat without stirring until chicken is very tender approximate 1 hr.