Chicken, Olives and Tequila (Pollo Barracho)

QSis

Grill Master
Staff member
Gold Site Supporter
This Food Network recipe by Aaron Sanchez is one of my favorites (i.e., easy and delicious!)

I've made it MANY times, using whatever cuts of chicken I have on hand, and serve it over rice.



http://www.foodnetwork.com/recipes/pollo-borracho-recipe

Aaron Sanchez' Pollo Borracho

Ingredients

  • 1 (4-pound) frying chicken, cut into 8 pieces (or whatever cuts you like)
  • 1 teaspoon dried Mexican oregano
  • 1/2 cup extra-virgin olive oil
  • 1 large onion, sliced thickly
  • 3 cloves garlic
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1/2 cup tequila
  • 1 cup Spanish olives, drained

Directions


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.




Recipe courtesy of Aaron Sanchez

Lee
 
Last edited:

Maverick2272

Stewed Monkey
Super Site Supporter
Mmmmm sounds good! And not that hard to do... I even have an idea what to do with the leftover tequila... add some lime.. LOL.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Since I'm dieting, I revised this recipe a bit and made the whole thing on top of the stove.

Still delicious!

Served with 1/2 cup of brown rice (surprisingly, that's MORE than enough rice!) and steamed, seasoned summer squash.

Lee

Pollo Borracho (Drunken Chicken)

Ingredients

3 boneless, skinless chicken breasts, cut into chunks
1 teaspoon dried Mexican oregano
1/4 cup extra-virgin olive oil
1 large onion, sliced thickly
3 cloves garlic
1 bay leaf
1/4 cup dry white wine
1/4 cup tequila
1/2 cup Spanish olives, drained and chopped

Directions

Season chicken with salt, pepper, and oregano. In skillet, heat olive oil and brown chicken pieces on all sides. Cook in batches, if necessary. Remove browned chicken from pan and set aside.

Drain all but a few tablespoons of olive oil.

Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Simmer for 5 minutes. Return chicken to the pan, cover, and simmer for 10-15 minutes for flavors to meld and chicken to cook through. Serve over rice.
 

Attachments

  • Pollo Borracho.JPG
    Pollo Borracho.JPG
    122 KB · Views: 375
  • Pollo Borracho plated,.JPG
    Pollo Borracho plated,.JPG
    118.8 KB · Views: 374

QSis

Grill Master
Staff member
Gold Site Supporter
I made this again for the first time in a long time. Used some bone-in, skin-on chicken thighs tonight.

SO good!

Lee
 

Attachments

  • Pollo Borracho.JPG
    Pollo Borracho.JPG
    146 KB · Views: 333

QSis

Grill Master
Staff member
Gold Site Supporter
And THIS time was the easiest of all, since I made it with a store-bought rotisserie chicken!

All I had to do was remove the meat from the bone, make the sauce, and serve over rice!

Lee
 

Attachments

  • Pollo Borracho.JPG
    Pollo Borracho.JPG
    91.3 KB · Views: 222

luvs

'lil Chef
Gold Site Supporter
yum, lee~ i hafta make that chix. sans rice. (i prefer other starches.)
 

QSis

Grill Master
Staff member
Gold Site Supporter
Had a few drumsticks thawed, plus a few chunks of leftover rotisserie chicken, that I turned into Pollo Borraccho.

Such a versatile, easy, delicious recipe!

Lee
 

Attachments

  • pollo.JPG
    pollo.JPG
    165 KB · Views: 105
  • pollo plated.JPG
    pollo plated.JPG
    148.3 KB · Views: 108
Top