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Guatamalan   -   Pollo Encebollado   adapted from False Tongues and Sunday Bread by Copeland Marks

Description
Ingredients
  • 2 Teaspoons Yellow Mustard
  • 1 Teaspoon Worcestershire Sauce
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Teaspoon Thyme
  • 3 Pounds Chicken -- in large pieces
  • 2 Tablespoons Olive Oil
  • 3 Large Onions -- thinly sliced
  • 1/2 Cup Water
Directions Combine mustard, worcestershire, salt, pepper and thyme. Rub this mixture over the chicken and let sit for 1 hour. Heat oil in skillet and brown chicken well. Remove and set aside. Fry onions in the same oil until translucent about 5 minutes. Return chicken to skillet, add water and cover the pan. Simmer over moderate heat for 30 minutes. Serve warm with tortillas.
Serves 4
Time to Make 0:00



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