Pollo Encebollado is a savory chicken dish simmered with a generous amount of onions, tomatoes, bell peppers, and garlic, seasoned with achiote, black pepper, and bay leaves, then slow-cooked until the chicken is tender and infused with a mildly sweet and tangy flavor. A staple of home cooking in El Salvador, especially in western regions like Santa Ana and Sonsonate, it’s typically served with white rice, tortillas, and sometimes fried plantains. The name "encebollado" highlights the key role of soft-caramelized onions in the dish.

Common variations use bone-in chicken or add a splash of Worcestershire sauce or mustard for richness.

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