Best 4 Pollo Borracho Cuban Recipes
**Pollo Borracho Cubano: A Culinary Fusion of Cuban and Mexican Flavors**
Pollo Borracho Cubano, a delectable dish that masterfully blends Cuban and Mexican culinary traditions, is sure to tantalize your taste buds and transport you to the vibrant streets of Havana and Mexico City. This flavorful recipe features tender chicken slowly simmered in a rich and aromatic sauce infused with the bold flavors of Cuban beer, Mexican spices, and a medley of fresh herbs. As the chicken simmers, it absorbs the intoxicating aromas of the sauce, resulting in a succulent and savory dish that will leave you craving for more. Accompanying the succulent chicken is a selection of enticing side dishes that perfectly complement the main course. Dive into the creamy and velvety mashed potatoes, prepared with a touch of garlic and butter for an extra layer of indulgence. Savor the vibrant and tangy flavor of the Cuban-style black beans, cooked with aromatic spices and bell peppers. And don't forget the refreshing and zesty Cuban salad, a medley of crisp vegetables tossed in a zesty citrus dressing. With its vibrant flavors, enticing aromas, and diverse selection of side dishes, Pollo Borracho Cubano is a culinary journey that will satisfy even the most discerning palate.
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
ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)
Provided by Food Network
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
- Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
- Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
- Garnish with peas, pimientos, and parsley and serve.
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 (DRUNKEN CHICKEN)
Make and share this Pollo Borracho (Drunken Chicken) recipe from Food.com.
Provided by ElaineAnn
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion and garlic in butter until onion is soft.
- Butter a heavy casserole large enough to hold all ingredients.
- Place half the ham in the bottom, chicken breasts on top, then remaining ham. Sprinkle with cumin and sage, add sautéed onion and garlic.
- Add wine and stock to cover the chicken.
- Cover the casserole and bake at 325° for 30 minutes, or until chicken is done.
- Remove chicken and ham from the casserole to a deep warmed platter.
- Reduce sauce over high heat, add flour to thicken slightly.
- Pour sauce over chicken and ham. Serve.
Nutrition Facts : Calories 418.5, Fat 21.2, SaturatedFat 10.2, Cholesterol 98.4, Sodium 813.8, Carbohydrate 9.1, Fiber 0.4, Sugar 2.7, Protein 25.9
Tips:
- Use a Dutch oven or a large pot with a lid. This will help to evenly distribute the heat and prevent the chicken from drying out.
- Sear the chicken before adding the other ingredients. This will help to create a flavorful crust on the outside of the chicken.
- Use a variety of vegetables in your pollo borracho. This will add flavor and color to the dish.
- Don't be afraid to experiment with different types of beer. A light beer will result in a milder flavor, while a dark beer will give the dish a more robust flavor.
- Serve pollo borracho with your favorite sides. Some popular choices include rice, beans, and fried plantains.
Conclusion:
Pollo borracho is a delicious and easy-to-make Cuban dish that is perfect for any occasion. With its flavorful chicken, tender vegetables, and rich sauce, pollo borracho is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give pollo borracho a try. You won't be disappointed!
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