Onion Chicken-Pollo Encebollado

This is a quick recipe for those of us who have half a chicken or a few pieces of chicken!

INGREDIENTS

Half to a whole 1kg Chicken of choice, with skin(Cornfed, Free Range,Organic or Grade A)

Half a cup or to taste of Crispy Fried Onions

Spice mix:
Fenugreek, Chilli Flakes,Rosemary,Annatto, and Salt, up to 1/2 teaspoon each, ground in a coffee/spice grinder. Add half a teaspoon extra for the whole chicken, particularly where the fenugreek and chilli are concerned. Omit the chilli if desired.
Oil

METHOD

Firstly, wash and drain the chicken,sprinkle the ground spices and rub onto the meat. Set aside, and preheat the oven. Place bird in a roasting tray.

Pour the onions into a bowl, and stuff the meat under the skin, with the onions.

When you have finished, sprinkle some onions onto the skin. Sprinkle a little oil too.

Cook in an oven for 200 degrees for about 15 minutes, then turn down to 180 degrees, cooking for another 30 minutes. Or until juices run clear and the meat is tender with crispy skin.

Serve hot with side dishes of choice. Disfrutalo!