Welcome to El Salvador
We've left Mexico and just arrived in El Salvador. Our virtual trip is part of a culinary tour "South of the Border , with Joan of Foodalogue
El Salvador is a very small country nestled between Guatemala and Honduras; only 8 square miles with a population of just over 7,000,000. That would make the whole country about 1/3 larger than the city of Toronto.
Although small, the country has a rich history that dates back to the Aztecs. The cuisine seems basic and not unlike many of the central American countries.
I found this recipe for chicken smothered with carmelized onions - quick to prepare, and both wholesome and satisfying to eat.
Pollo Encebollado
El Salvador is a very small country nestled between Guatemala and Honduras; only 8 square miles with a population of just over 7,000,000. That would make the whole country about 1/3 larger than the city of Toronto.
Although small, the country has a rich history that dates back to the Aztecs. The cuisine seems basic and not unlike many of the central American countries.
I found this recipe for chicken smothered with carmelized onions - quick to prepare, and both wholesome and satisfying to eat.
4 to 5 servings
• Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
• Salt and pepper -- to season
• Oil -- 3 tablespoons
• Onions, sliced thinly -- 3
• Water or stock -- 1 cup
• White wine -- 1/2 cup
• Bay leaf -- 1
• Salt and pepper -- to season
1. Season the chicken pieces with salt and pepper. Heat the oil in a large sauté pan or pot over medium-high flame. Working in batches, brown the chicken pieces in the hot oil and remove to a plate.
2. Pour off all but 2-3 tablespoons of oil and add the onions to the same pan. Reduce heat to medium-low and sauté until cooked down and just beginning to brown, 10-15 minutes.
3. Increase heat to medium-high and return the chicken pieces to the pot. Add the water or stock, wine, bay leaf, salt and pepper and bring to a boil. Reduce heat to low and simmer, covered, for 25-35 minutes, or until the chicken is cooked through and tender.
4. Adjust seasoning and serve with rice.
Note: I used chicken breasts instead of pieces and just adjusted cooking times. The onion is the hero in this dish and brings alot of flavour to what could be a bland dish.
6 comments:
That looks so good. I always forget how small El Salvador is.
El Salvador was tough. Like you said, not much to differentiate it from its larger neighbors. You did well this pollo encebollado.
It was a beautiful country to visit that is just getting it's tourist legs. We had such fun in El Salvador virtually.
Love the trip! Chicken + those lovely caramelized onions, sounds really good!
LL
Nice one Giz! I'm still trying to work mine out...anything with caramelised onions taste good in my book.
Happy New Year darling :D. That is a classic and great recipe, Giz! I hope I will be able to join you in El Salvador... hope the train doesn't travel too fast and I can jump in.
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