Wondering what to take to your next picnic? How about Encebollado de Pollo!? Encebollado, or “in onions” is a traditional Ecuadorean potato and yucca salad, with pickled onions (encurtido), lemon juice and either chicken or fish. This salad is a great way to use that leftover chicken you may have laying around in your fridge, which was the case in my household. If you want to use fish, any white, meaty fish will do.
We used to eat encebollado back in Ecuador quite a bit. Namely, because it is an affordable meal. My nanny used to stretch out the meal by adding more potatoes. So if you happen to have an unexpected guest drop by, you added another potato to the salad and your guest thought you went through all that work, just for them.
It is also very common to see encebollado being sold out of a cart, along street corners. Encebollado is also very popular among revelers who need a pick-me-up at 5am once the party’s over. Encebollado, along with ceviche are great ways to get rid of the infamous chuchaqui, a.k.a hangover. In the case of the encebollado, I suppose having all those starches from the potatoes and the yucca help absorb the alcohol, the lemon juice and the onions are refreshing and the protein from the chicken gives you that oomph to help you stumble make it home. You can also add a cup of peas to your salad and serve it with sliced hard-boiled eggs. Whether you have chuchaqui or not, I hope you enjoy this salad!