- 1 tbsp Olive oil
- 3 Chicken thighs
- Saltto taste
- Black pepperto taste
- 1 Onionlarge, diced
- 2 cups Water
Gluten Free Low Carb Pollo Bianco
This Gluten Free Low Carb Pollo Bianco is an amazing recipe. Just two main ingredients and some seasoning and you’ll have a lip-smacking midweek meal served up within an hour. Believe me when I say that I would choose chicken thighs over chicken breasts any day. Not only are they more affordable, they also have so much flavor and the meat is so incredibly tender!
I love crispy chicken skin and it is a handy helper in the cooking process – the little bit of extra fat helps keep the chicken thigh moist and juicy – even if you overcook it. In this recipe, you crisp the chicken skin first by frying it in some olive oil. Then you simply add onion and water to make the sauce that the thighs cook in. It couldn’t be easier to produce a delicious and affordable meal. I love to serve this pollo bianco with a side of creamy mashed potato.
To make Pollo Bianco, you will need the following ingredients:
So, how do you make Pollo Bianco?
Steps to make Gluten Free Low Carb Pollo Bianco
1 | Cook the chicken thighs | 10 |
In a large pan or skillet, heat the olive oil. Fry the chicken thighs for around 10 minutes until both sides of each piece are browned evenly. | ||
2 | Season | 1 |
Add salt and pepper to taste. | ||
3 | Sauté the onion | 5 |
Stir the diced onion together with the chicken pieces and sauté for around 5 minutes. | ||
4 | Make the sauce | 2 |
Add the water. Bring to a simmer on medium high heat until the onions begin caramelize and make a sauce. | ||
5 | Simmer | 30 |
Simmer for around 30 minutes until the chicken is cooked through. The sauce might start to dry out so you may need to add more water. | ||
6 | Serve | 2 |
Serve this pollo bianco with mashed potato. | ||
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