Pollo encebollado – or Spanish Onion Chicken – is a classic Spanish chicken dish, very similar to Pollo al ajillo.
This dish is popular all over Spain and is super easy to make with chicken braised in caramelized onions, beer and herbs.
Pollo encebollado can be served over mashed potatoes, with a side of fried potatoes, with rice or quinoa, or with lots of bread to soak up the delicious sauce.
There are a few variations of this recipe around Spain. The one I’m sharing with you today is the recipe I like to make and how my mom used to make it when I was little.
I like the flavor the beer gives the sauce, but some variations use white wine instead of beer. So if you prefer wine, feel free to try the recipe with your white wine of choice for equally delicious results.
Ingredients
Here are all the ingredients that you will need for this delicious Spanish chicken and onion recipe:
- Chicken thighs – Alternatively, you can use other parts of chicken, such as drumsticks. I don’t recommend using chicken breast since it can turn a bit too dry.
- White onions – Traditionally this recipe is made with either white or yellow onion. I recommend using sweet white onions.
- Olive oil – Use olive oil if possible, but if you don’t have any on hand you can use any neutral-tasting cooking oil.
- Garlic cloves – Use fresh garlic cloves, not dried garlic or garlic powder.
- Black pepper – Preferably freshly cracked pepper for the best taste.
- Salt – Enhances the overall flavor of the dish.
- Fresh rosemary – Alternatively you can also use dried rosemary (about 1 tablespoon).
- Fresh thyme – Or dried thyme (about 1 teaspoon) if you don’t have fresh thyme.
- Small can of beer – Any beer will do, but I prefer to use a lighter beer instead of a dark beer. You can also substitute the beer with white wine.
- Bay leaves – Add extra flavor.
Recipe Tips
- By browning the meat before cooking the onions the chicken will be more flavorful. Also, the olive oil will be infused with the chicken flavor which affects the final flavor of the dish, so don’t skip this step.
- Make sure to cook the onions until they are soft and browned – the longer the better. This will make the sauce delicious, so don’t skip or shorten this step.
- Once you put the browned chicken back into the pan, make sure to also add the liquid that it released while sitting on the plate.
- After you add the beer and the herbs, cook over low heat for about 30 minutes, so the chicken cooks evenly and the sauce develops maximum flavor.
How to Make Spanish Onion Chicken – Step by Step Instructions
In this section, you can find all the recipe process photos so that you can follow along as you cook at home.
If you don’t like process photos, jump to the detailed recipe card with full instructions and ingredient amounts at the bottom of this post.
First, peel and thinly slice the onions. Also peel and slice the garlic. Then set them aside.
Next, season the chicken with salt and pepper on both sides.
Then heat the olive oil in a pan. Brown the chicken thighs on both sides over medium-high heat, then remove them from the pan and set aside on a plate.
The chicken doesn’t need to be fully cooked at this stage, since it will finish cooking later with the sauce.
Using the same pan, add the sliced garlic cloves and onions. Season with a bit of salt and black pepper.
Cook on medium-low for 20 minutes until they become soft, fragrant, and browned. Stir regularly.
Now add the chicken back to the pan along with the bay leaves, thyme and rosemary.
Then carefully pour in the beer.
Then cover the pan and cook over low heat for about 30 minutes. The chicken should be fully cooked and tender.
Serve the dish hot with a side dish of your choice, such as mashed or fried potatoes, rice, quinoa, or crusty bread. Enjoy!
Storage Tips
Pollo encebollado can be stored in a sealed container in the fridge for 3-4 days.
Related Recipes
For more Spanish recipes that you might enjoy, check out these classic dishes:
- Spanish Garlic Chicken (Pollo al Ajillo)
- Rabo de Toro (Spanish Oxtail Stew)
- Spanish Stewed Chicken (Pollo al chilindrón)
- Migas Muricianas
- Atun con Tomato (Tuna Stewed in Tomato Sauce)
- Empanada Gallega (Savory Galician Pie)
Pollo Encebollado (Spanish Onion Chicken)
Ingredients
- 3 large white onions
- 2 garlic cloves
- 4 to 5 chicken thighs
- 1 teaspoon salt, or to taste; divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 2 bay leaves
- a sprig of fresh rosemary
- a few sprigs of fresh thyme
- 1 small can beer, (approximately 350 ml or 12 fl oz)
Instructions
- Peel the onions and slice them thinly. Also peel and slice the garlic as well. Set them aside.3 large white onions, 2 garlic cloves
- Season the chicken with salt and pepper on both sides.4 to 5 chicken thighs
- Heat the olive oil in a pan. Brown the chicken thighs on both sides over medium-high heat, then remove and set aside on a plate. The chicken doesn't need to be fully cooked at this stage, since it will finish cooking later with the sauce.2 tablespoons olive oil
- Using the same pan, add the sliced garlic cloves and onions. Season with a bit of salt and black pepper. Cook over medium-low heat for 20 minutes until they become soft, fragrant, and browned. Stir regularly.
- Add the chicken back to the pan along with the bay leaves, thyme and rosemary.2 bay leaves, a sprig of fresh rosemary, a few sprigs of fresh thyme
- Carefully pour in the beer.1 small can beer
- Cover the pan and cook over low heat for about 30 minutes. The chicken should be fully cooked and tender.
- Serve the dish hot with a side dish of your choice.
Notes
- You can also use other parts of chicken, such as drumsticks. Chicken breast is also an option, but it may turn out a bit too dry.
- Instead of fresh herbs, you can also use dried rosemary (about 1 tablespoon) and thyme (about 1 teaspoon).
- You can substitute the beer with white wine if you prefer. Avoid overly sweet wines.
- By browning the meat before cooking the onions the chicken will be more flavorful. Also, the olive oil will be infused with the chicken flavor which affects the final flavor of the dish, so don’t skip this step.
- Make sure to cook the onions until they are soft and browned – the longer the better. This will make the sauce delicious, so don’t skip or shorten this step.
- Once you put the browned chicken back into the pan, make sure to also add the liquid that it released while sitting on the plate.
- After you add the beer and the herbs, cook over low heat for about 30 minutes, so the chicken cooks evenly and the sauce develops maximum flavor.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Does it matter if bone in thighs are used or should they be boneless?
You can use either bone-in or boneless chicken thighs – it’s really up to you! Bone-in thighs can add a bit of extra flavor, but they may take slightly longer to cook. /Lisa
Very, very good. I sliced 3 white onions, thinking that this was a ridiculous amount of onions, but at the end of the cooking time, they were just about perfect.
Thanks for your comment, Joe! Glad to hear you liked it!