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 Guatamalan - Pollo Encebollado
adapted from False Tongues and Sunday Bread by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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