Pollo Encebollado Salvadoreño (Caramelized Onion & Worcestershire Braised Chicken) – Authentic El Salvador Recipe

Ingredients for Pollo Encebollado Salvadoreño (Caramelized Onion & Worcestershire Braised Chicken) (4 Servings)

• 1.25 lbs (or 2.5 cups) bone-in or boneless chicken thighs, prepped into bite-sized pieces
• 1.5 cups mountains of sliced yellow onions, washed and trimmed
• 1 cup steamed rice
• 1 medium onion and 3 cloves garlic, finely minced with salvadoreño mustard-Worcestershire marinade
• 1.5 tbsp traditional El Salvador seasoning (garlic, cumin, thyme)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown bone-in or boneless chicken thighs for 5 minutes.
2. Add minced onion, garlic, salvadoreño mustard-Worcestershire marinade, and garlic, cumin, thyme, stirring for 2 minutes until deeply aromatic.
3. Add mountains of sliced yellow onions and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed rice right before serving warm.