Pollo Encebollado - cooking recipe

Ingredients

2 1/2 - 3 lbs chicken, cut into serving pieces
salt and pepper, to taste
3 tablespoons oil
3 onions, sliced thinly
1 cup water or 1 cup stock
1/2 cup white wine
1 bay leaf
salt and pepper, as needed

Preparation

Season the chicken pieces with salt and pepper. Heat the oil in a large saute pan or pot over medium-high flame.
Working in batches, brown the chicken pieces in the hot oil and remove to a plate.
Pour off all but 2-3 tablespoons of oil and add the onions to the same pan. Reduce heat to medium-low and saute until cooked down and just beginning to brown, 10-15 minutes.
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.
Adjust seasoning and serve with rice.