Chicken Encebollado Recipe

Marinate the chicken

Pat the chicken thighs dry with paper towels. In a large bowl combine minced garlic, ground cumin, dried oregano, smoked paprika, 1.5 tsp salt, 1/2 tsp black pepper, lime juice and 2 tbs olive oil. Add the chicken, rub the marinade under the skin and all over the pieces. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Brown the chicken

Heat a large heavy skillet or Dutch oven over medium-high heat. Add a thin film of oil if needed. Place the chicken thighs skin-side down and sear until the skin is golden brown and releases easily, about 5–7 minutes. Flip and brown the other side 3–4 minutes. Transfer browned chicken to a plate and set aside.

Cook the onions

In the same skillet reduce heat to medium and add 2 tbs olive oil if pan is dry. Add the sliced yellow and red onions and sauté, stirring occasionally, until they soften and begin to caramelize, about 8–10 minutes. Add bay leaves and continue to cook another 1–2 minutes until fragrant.

Deglaze and build the sauce

Add the brown sugar and stir to combine with the onions. Pour in the white vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the vinegar reduce for 1 minute. Add the chicken stock and 1/2 cup water, stir to combine, and bring the mixture to a gentle simmer.

Simmer the chicken with onions

Return the browned chicken thighs to the skillet, nestling them into the onion mixture, skin-side up. Spoon some onions and sauce over the thighs. Season the liquid with 1/2 tsp salt and 1/4 tsp black pepper. Cover, reduce heat to low, and simmer gently for 25–30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and is tender. Uncover during the last 5 minutes to let the sauce thicken slightly, basting the chicken occasionally.

Adjust seasoning

Taste the sauce and adjust acidity or salt as needed: add up to 1 tbs more vinegar for brightness or 1/2 tsp more salt for seasoning. Remove and discard the bay leaves.

Rest and finish

Transfer chicken to a platter and spoon plenty of the onion sauce over the top. Sprinkle chopped cilantro and sliced green onions over the dish. Add thin slices of serrano or jalapeño if using for heat.

Serve

Serve Chicken Encebollado hot with lime wedges on the side and rice or warm corn tortillas. Offer pickled onions or curtido for additional tang and crunch.