In my most recent recipe video, I gave a little history lesson on this Infamous Puerto Rican sandwich called a "Jibarito"–what I didn't speak so much on was the delicious veganized filling of pollo encebollado. This literally stands for "chicken with onions"... and of course I've eaten this many a times my prevegan life, so I needed to veganize this for all of my fellow Puerto Ricans that want to continue eating things they are familiar with and for all of my non-Ricans who are interested in bringing some of that Boricua flavor into their meals.
The sauce is a mixture of heavily used seasonings in Puerto Rican kitchens with tomato sauce escents and herby sofrito. This popular dish comes together nicely with a delicious broth and caramelized onions. Normally eaten with rice, I decided to stick to being the rebel that I am and fill my plantain sandwich with this delicious filling. Feel free to eat this with a side of my arroz con gandules, in my jibarito sandwich, or just on it's own–however you decide to try this, I promise you that you are going to devour this simple to make dish.
1 pack of vegan chicken
1 tbsp garlic powder
1 tbsp onion powder
adobo (or salt+pepper) to taste
2-3 garlic cloves, minced
2 tbsps tomato sauce
2 tbsps sofrito
1/2 onion, sliced
1/4 tbsp white vinegar
1/3 cup of olive oil
1/2 cup of water
1. In a large bowl mix together seasonings, tomato sauce, sofrito, vinegar, olive oil, sliced onions, water + vegan chicken pack together. Cover bowl and marinate mixture for 30-minutes to an hour in fridge.
2. In a pan on medium-high heat cook seasoned chicken–allowing we broth to thicken and onions to caramelize.
3. Once mix is at desired browning, remove from pan and serve immediately.