Wednesday June 19th 2019

Drunken Chicken – Pollo Borracho

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Rating: 2.9/5 (7 votes cast)

Recipe: Drunken Chicken – Pollo Borracho

Summary: Chicken, Ham and Spices Make this a tasty Pollo Borracho

Ingredients

  • 1 – 2 1/2 – to 3-pound broiler-fryer chicken, cut up

  • 1/4 cup diced fully cooked ham
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1 tablespoon cooking oil
  • 1 8-ounce can tomato sauce
  • 1/4 cup rum or sherry
  • 1/4 cup water
  • 2 tablespoons raisins
  • 2 tablespoons sliced pimiento-stuffed olives
  • 1 bay leaf
  • 2 teaspoons capers
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon dried thyme, crushed
  • 1/8 teaspoon dried marjoram crushed
  • Dash pepper
  • 2 tablespoons water
  • 4 teaspoons cornstarch
  • 1 hard-cooked egg, chopped

Instructions

  1. In 4-1/2-quart pot cook onion, garlic, and chili powder in oil until onion is tender but not brown.
  2. Stir in tomato sauce, rum or sherry, the 1/4 cup water, diced ham, raisins, olives, bay leaf, capers, salt, oregano, thyme, marjoram, and pepper.
  3. Add chicken pieces to pot, turning to coat.
  4. Cover and bake in 350° oven for 1 hour.
  5. Uncover and bake 15 minutes more.
  6. Transfer chicken to serving platter; cover and keep warm.
  7. Remove bay leaf.
  8. Skim fat from pan.
  9. Measure juices; add water if needed to make 1 1/2 cups.
  10. Return to pot.
  11. Stir the 2 tablespoons water into cornstarch.
  12. Add to juices.
  13. On range top cook and stir till thickened and bubbly.
  14. Spoon atop chicken.
  15. Garnish chicken with chopped hard-cooked egg.

Quick notes

Makes 3 or 4 servings of Drunken Chicken


Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: Mexican

Drunken Chicken - Pollo Borracho, 2.9 out of 5 based on 7 ratings
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