Encebollado means “cooked with onion” in Spanish and this is actually an Ecuadorian fish soup dish. Chicken encebollado is a popular dish in central america and of course a chicken version of encebollado. Aside from the chicken meat used in this dish, chicken gizzards are also included. If bought it in the wet market, it is usually sold undressed and you have to clean it yourself. After slicing it and removing the contents of the gizzards, remove the white skin and rub it with rock salt to remove the smelly and slimy coating of the gizzards.
To cook pinoy chicken encebollado; Simmer chicken in vinegar and water for 10 minutes. Drain and reserve cooking liquid. Saute garlic and onion, add chicken and giblets. Add cooking liquid and olives. Simmer till chicken is tender. Add breadcrumbs to thicken sauce. Season with salt and pepper.
How to Cook Pinoy Chicken Encebollado
Ingredients
- 1 kilo chicken cut into bite size pieces
- 1/2 cup native vinegar
- 1 cup water
- 6 cloves garlic crushed
- 1 medium onion chopped
- 1/4 kilo chicken gizzards chopped
- 1/2 cup stuffed green olives
- 1/4 cup breadcrumbs
- salt and pepper to taste
Instructions
How to cook Pinoy Chicken Encebollado:
- Simmer chicken in vinegar and water for 10 minutes. Drain and reserve cooking liquid.
- Saute garlic and onion, add chicken and giblets. Add cooking liquid and olives.
- Simmer till chicken is tender. Add breadcrumbs to thicken sauce. Season with salt and pepper.
