Best 3 Pollo Borracho Recipes
**Pollo Borracho: A Taste of Mexican Cuisine**
Discover the tantalizing flavors of Mexican gastronomy with Pollo Borracho, a delectable dish that combines tender chicken, aromatic spices, and the unique essence of beer. This traditional recipe, originating from the vibrant state of Jalisco, has captured the hearts of food enthusiasts worldwide. Get ready to embark on a culinary journey as we unveil the secrets behind this beloved dish and present you with a collection of irresistible variations that will tantalize your taste buds. From the classic Pollo Borracho, infused with the rich flavors of dark beer and complemented by a medley of vegetables, to its contemporary adaptations featuring lighter beers, fruity twists, and even a touch of chipotle peppers, this article offers a diverse range of recipes that cater to every palate. Whether you're a seasoned cook or just starting your culinary adventures, Pollo Borracho promises an unforgettable taste experience that will transport you to the vibrant streets of Mexico. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Pollo Borracho!
POLLO BORRACHO
Steps:
- Preheat oven to 375 degrees F.
- Season chicken with salt, pepper, and oregano. In ovenproof skillet, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
- Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.
POLLO BORRACHO (CUBAN)
Here is a Cuban version of Drunken Chicken featuring white wine and rum. This is from Mary Urrutia Randelman's "Memories of a Cuban Kitchen".
Provided by Acerast
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken pieces, pat dry with paper towels, and season with salt, pepper and oregano.
- In an oven-proof skillet large enough to hold the chicken pieces without crowding, heat the olive oil over medium heat until fragrant.
- Brown the chicken pieces on both sides.
- Remove the chicken from the pan and set it aside.
- Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6-8 minutes, adding more oil if necessary.
- Add the bay leaf, wine, rum and olives and stir to incorporate.
- Return the chicken to the pan, cover, and cook over low heat until tender, about 45 to 60 minutes OR, if you prefer, place the covered skillet in a 350F oven for 45 minutes.
- Remove the bay leaf and serve.
- Delicious with white or yellow rice.
Nutrition Facts : Calories 1244.7, Fat 89.4, SaturatedFat 23, Cholesterol 331.4, Sodium 704.4, Carbohydrate 6.4, Fiber 1.5, Sugar 2, Protein 78.6
POLLO BORRACHO
This luscious, satisfying chicken dish gains its richness from a sauce of shallots and brandy.
Provided by damasio
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Rinse the chicken thoroughly, and pat dry. Rub the skin and cavity with the lime juice, then sprinkle with salt, pepper, and cayenne; set aside for 15 minutes to let the flavors soak in.
- Smear the chicken evenly with the softened butter, and stuff the cavity with onion, garlic, and celery. Place into a pot that is just big enough to hold the chicken, breast-side up. Pour in the bottle of wine, cover the pan, and bring to a boil over high heat. Reduce the heat to medium-low, and gently simmer the chicken until tender, 1 to 1 1/2-hours.
- When the chicken has cooked, remove it, and continue simmering the broth. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the shallots and garlic, cook until the shallots soften, and turn translucent. Strain the chicken broth through a fine mesh sieve, and add to the shallots.
- Pour in the brandy, and bring to a boil over high heat. Reduce heat to medium, then simmer for 10 to 15 minutes. While the sauce is simmering, remove the vegetables from the cavity of the chicken and discard. Remove the breast meat, legs, and any other meat remaining on the bones.
- To serve, cut the breast into 1/2-inch thick slices, and separate the legs into drumsticks and thighs. Arrange the chicken on a serving dish, and bathe with the sauce.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 10.5 g, Cholesterol 92.1 mg, Fat 24.9 g, Fiber 1.1 g, Protein 25.6 g, SaturatedFat 9.5 g, Sodium 147.5 mg, Sugar 3.5 g
Tips:
- Choose the right chicken: For this recipe, bone-in, skin-on chicken thighs or breasts work best. The bones and skin add flavor and help keep the chicken moist during cooking.
- Use a flavorful beer: The beer you use will impart flavor to the chicken, so choose one that you enjoy drinking. A light beer will result in a milder flavor, while a dark beer will produce a more robust flavor.
- Don't skimp on the spices: The spices in this recipe are essential for creating a flavorful dish. Be sure to use fresh spices whenever possible, and don't be afraid to adjust the amounts to suit your taste.
- Cook the chicken until it is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit before it is safe to eat. Use a meat thermometer to ensure that the chicken is cooked properly.
- Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.
Conclusion:
Pollo Borracho is a delicious and easy-to-make dish that is perfect for any occasion. The combination of flavorful beer, spices, and tender chicken creates a dish that is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook chicken, give Pollo Borracho a try. You won't be disappointed!
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