This is an amazing combination of flavors that reflect the South of the Border spirit.
Drunken Chicken (Pollo Borracho)
Servings
6 Servings
Ingredients
- 4 tablespoon canola oil
- 1 – 3 1/2 pound chicken cut up
- 1 cup seedless raisins
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon ground coriander
- 4 cloves garlic chopped
- 2 cup white wine
- 1/4 teaspoon fresh ground pepper
- 1/2 cup pitted green olives cut in half
- 1 tablespoon capers rinsed and drained
- 1/2 cup toasted almond slivers
- shredded orange rind optional
Instructions
- Heat oil in a large frying pan over medium-high heat. Brown chicken on both sides. Remove to a cooking pot. Add everything but olives,capers, and almonds. Bring to a boil. Cover and simmer for 45 minutes to an hour or until done (i.e., juices run clear when poked with a fork).
- Add olives and capers and cook for another five minutes. Serve with toasted almonds and shredded orange rind (optional) sprinkled on top.
- Note:To toast almonds, heat a small frying pan over low heat (do not add oil). Add almond slivers. Stir constantly. As they start to turn a light golden brown, remove from heat. Be careful, as they burn quickly.
Can I make this in advance? When would I add capers and olives? just before serving?
This looks very appetizing but is not authentic, certainly not the capers. Aaron Sanchez makes his with Mexican oregano and tequila.
Simmering, drunken with excitement minus the poison.