Chicken, Olives and Tequila (Pollo Barracho)

[QSis]

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

 

[Maverick2272]

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]

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.

 

[QSis]

I made this again for the first time in a long time. Used some bone-in, skin-on chicken thighs tonight.

SO good!

Lee

 

[QSis]

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

 

[luvs]

yum, lee~ i hafta make that chix. sans rice. (i prefer other starches.)

 

[QSis]

Another meal of this great dish and yet another photo! I used the ATK method of heating the cast iron pan in a 500 degree oven for half hour, then browned the thighs.

Served with brown rice and Roasted Mexican Zucchini. http://www.netcookingtalk.com/forums/showthread.php?t=27705

Lee

 

[Johnny West]

That looks unusual and since I love olives should give it a try.

 

[QSis]

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