Living and working on Miami Beach and Little Havana (Miami) for a couple years I had the opportunity to try almost every Cuban dish imaginable and Pollo con Cebolla quickly became a lunch staple. I don’t remember when or where I first tried Pollo con Cebolla but I do know that I quickly fell in love with it. Not only is this dish delicious and easy to preapare, it is also very affordable. I prefer to use boneless skinless chicken breast, when making this dish but you can use any part of the chicken that you please.
Pollo con Cebolla is delicious paired with yellow rice and fried ripe plantains.
1½ lb boneless skinless chicken breast (3 halves)
3 cloves garlic (crushed)
1 teaspoon oregano
1 lg. or 2 med. onions, sliced
1 Tablespoons lemon or lime juice
½ teaspoon black pepper
1 teaspoon salt
3 Tablespoon margarine or butter
¼ cup water
Cut chicken into desired size. Wash with vinegar water. Combine garlic, oregano, onion, lime juice, salt and pepper. Rub chicken with mixture. Cover and marinade in refrigerator for 4 to 24 hours.
Melt margarine in medium skillet/ saucepan, over medium heat. When butter begins to brown; add chicken breast and cook for 10 minutes (5 minutes on each side). Chicken should be caramelized. Add onions and water cover and cook for another 8 to 10 minutes until onions are tender.