Mimi’s Chicken is a beloved dish in our family, a simple yet delicious recipe for pollo encebollado, also known as chicken smothered in sautéed onions cooked in Domestic Gourmet Annatto Oil. The name “Mimi” comes from what my children call my mom, who has passed down this recipe. Over time, this dish became my middle daughter’s favorite after many attempts to satisfy her picky palate. It’s now a staple in our kitchen.
Pollo Encebollado – A Favorite for Busy Weeknights
The key to this dish’s appeal is how versatile and quick it is. It’s the perfect meal for busy families. With sports practices and after-school activities, finding time to cook can be a challenge. However, Mimi’s Chicken only takes about 20 minutes to make, making it a go-to recipe on those hectic weeknights. Plus, it’s so flavorful that even the pickiest eaters will love it.
The biggest flex? If you’re like me and meal prep on the weekends, Pollo Encebollado is the perfect recipe for you. You can easily season the chicken, slice the onions, and store everything in a ziplock bag. This makes it ready to be tossed into a hot pan when it’s time to cook, saving you precious time on those weeknights that feel extra hectic.
The Secret to Tender Pollo Encebollado
My mother has a special way of preparing the chicken, which makes all the difference. She slices the chicken breasts into thin cutlets and then pounds them to create a tender, juicy bite. This method ensures the chicken cooks quickly and absorbs the rich flavors of the Domestic Gourmet Annatto Oil – Aceite de Achiote and sautéed onions.
Adaptable Ingredients for Everyone’s Taste
What I love most about this recipe is its adaptability. Personalize it as you will with your favorite citrus juice and whatever herbs you have on hand. Keep it new and interesting by mixing up the pairings and serving it with rice and beans, on top of a salad, as a sandwich, or in tacos. With this being on constant rotation in my home, switching it up here and there helps keep it fresh while still being a quick and easy dish for what feels like my busiest season.
Perfect for Leftovers
One of the best things about Pollo Encebollado is that it tastes just as great the next day. The chicken stays moist and flavorful, making it ideal for packing in lunch thermoses for the following day. This saves time in the morning and switches up packed lunches for the kids, too.
At the end of the day, Mimi’s Chicken is all about family, tradition, and ease. It’s a quick, adaptable, and delicious dish that works for any busy weeknight, leaving everyone happy and fed. Whether it’s for a busy evening or a leftover-packed lunch, this recipe is sure to become a regular in your kitchen.
iBuen provecho!
Pollo Encebollado aka “Mimi’s Chicken”
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 tbsp Domestic Gourmet Organic Annatto Oil – Aceite de Achiote
- Adobo season liberally
- ½ tsp Sazón
- fresh-cracked black pepper 6-8 turns
- 1-2 Spanish onions
- 2 tbsp lemon or lime juice
Optional:
- Fresh herbs oregano, cilantro, etc.
Instructions
- In a bowl, combine the chicken with 1 tbsp annatto oil, adobo, sazon, lime or lemon juice, and your choice of fresh herbs (optional). Mix well, ensuring the chicken is fully coated.Pro Tip: For maximum flavor, marinate the chicken in the refrigerator for at least one hour, or ideally overnight.
- Remove the marinated chicken from the refrigerator about an hour before cooking to allow it to reach room temperature.
- Heat a pan over medium-high heat. Once the pan is hot, add the remaining 1 tbsp of annatto oil and add the marinated chicken. Top the chicken with sliced onions and sprinkle the onions with a pinch of salt and pepper. Reduce the heat to medium and cook for 5-7 minutes.
- Flip the chicken and continue cooking until it reaches an internal temperature of 165°F, about 5-7 minutes more.
- Remove the chicken and continue to brown the onions until softened but still maintaining a slight crunch.
- Serve the chicken with the onions on top.
Pairing Suggestions:
- Pairs great with white rice and/or beans.
- On French bread as a sandwich
- Season with fresh cilantro and lime for tacos.
Pro tip:
- After removing the chicken and onions from the pan, add cooked white rice and scrape the browned bits from the pan. This makes for a delicious pan-fried rice that is my favorite pairing for this chicken dish.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmetfoods on Instagram, and hashtag #cookwithdomesticgourmet.
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About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
