Steps to Make Bistec Encebollado Peruano

Pollo Encebollado

This is a great way to cook steak, especially the less tender cuts of meat, since the juices of the onion help to break down tough proteins.

Recipe Summary Pollo Encebollado

A Central American specialty that means 'chicken smothered in onion'. Serve with hot, cooked rice.

Ingredients | Bistec Encebollado Peruano

1 (4 pound) chicken, cut into pieces

1 tablespoon corn oil

3 onions, thinly sliced

½ cup chicken broth

3 tablespoons orange juice

2 tablespoons lemon juice

salt and pepper to taste

Directions

In a large skillet, heat corn oil over medium-high heat. Add chicken pieces and saute for 5 minutes, until lightly browned. Add onions and saute for 2 minutes more. Add juice, broth, salt and pepper. Stir all together. Cover skillet and reduce heat to low. Let simmer for 45 minutes or until chicken is cooked through and juices run clear.

Info | Bistec Encebollado Peruano

prep: 5 mins cook: 50 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Pollo Encebollado

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