Wednesday, December 19, 2012

Pollo Borracho AKA Drunken Chicken




A wonderful, easy dish to make for a large gathering of people, spicy, but not too much, all simmered in one big skillet. Add some rice and black beans and you have a feast!

Pollo Boraccho

Serves 4 generously

2 Tbl. veg. oil
2-1/2 to 3 lb. chicken thighs, with skin and bone in
1 white onion, thinly sliced
3 garlic cloves, chopped
14-1/2 oz. can of diced tomatoes, undrained
1 cup beer, like Dos Equis or an amber ale
1 Tbl. oregano
3 pickled jalapenos, sliced, or to taste
2 Tbl. of the vinegar from the jalapenos
1/2 tsp. salt
pepper to taste
Chopped cilantro to garnish

Choose a large skillet or dutch oven with a lid, that will hold all the chicken.

Warm the oil over medium-high heat, and saute/brown the chicken for about 20 minutes. Remove from pan and set aside.

Add the onion to the hot oil in the pan, and cook until soft and golden. Add the garlic and the tomatoes, and cook for 10 minutes, making sure you scrape up all the bits from the bottom of the pan.

Return the chicken to the pan, lower the heat to medium heat. Add beer, oregano, salt and pepper, jalapenos and pickling vinegar. (This dish is good with a good amount of black pepper.) Stir once and cover, simmer for 20-30 minutes, until chicken is cooked through and tender.

Serve on your favorite seasoned white rice, and garnish with cilantro. (I usually make a white rice with a mix of colored peppers in it, and a side of black beans) The sauce is really good on the rice.


2 comments:

  1. I am not a huge "thigh" fan...have you tried this with other cuts of chicken?
    Does the beer cook off a lot, or does it still have the beer flavor?

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  2. you could make it with legs, or breasts, i would keep the bone in, but it would work with boneless, or with shrimp.
    The beer is not a noticeable beery taste, the sauce cooks out most of that taste.

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