Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Pollo Borracho (Drunken Mexican Chicken)

Recipe from: William Barfieldsr
Servings: 6

1 broiler-fryer chicken, cut into serving pieces
¼ cup corn oil
1 ¼ teaspoon salt
1 teaspoon paprika
¾ teaspoon ground black pepper
½ teaspoon oregano, crushed
½ teaspoon cumin seed
¼ teaspoon garlic powder
1 cube chicken bouillon, crushed
1 16 ounce can tomatoes, chopped, or substitute fresh ones
1 large onion, sliced
5 medium zucchini, sliced
1 cup red Burgundy wine

Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice, pinto beans and avocado fruit salad.

Search for Recipes, Search using Google, or Return to Cookbook Index