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Drunken Chicken (Pollo Borracho)


This is an amazing combination of flavors that reflect the South of the Border spirit.

  • 6-8 ServingsServings


  • 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)


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.

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.

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