How To make Drunken Mexican Chicken (Pollo Boracho)
1 Broiler-fryer chicken, cut
-into serving pieces 1 ts MSG
1/4 c Corn oil
1 1/4 ts Salt
1 ts Paprika
3/4 ts Ground black pepper
1/2 ts Crushed oregano
1/2 ts Cumin seed
1/4 ts Garlic powder
1 Cube chicken bouillon,
-crushed 16 oz Can tomatoes, chopped (or
-substitute fresh ones) 1 lg Onion, sliced
5 md Zucchini, sliced
1 c Red Burgundy wine
Sprinkle chicken with MSG. 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. From: San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking Echo, 6/92
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DRUNKEN CHICKEN AND RICE RECIPE! (ARROZ CON POLLO)
My recipe for Arroz con Pollo Borracho as published in CV Weekly.
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Pollo borracho echo a mi estilo
Arroz con Pollo - Mexican Chicken and Rice
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Pollo Borracho | Drunken Chicken
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Arroz Borracho - Drunken Rice - A Mexican Table Recipe
It was my first time trying these recipe and let me tell you. You can't go wrong with chorizo or chicken combined in your rice. Especially when you combine it with a Chile Relleno dipped in red sauce ????.
Ingredients:
1/2 teaspoon saffron threads, crumbled
2 tablespoons boiling water
6 boneless, skinless chicken thighs (about 1 1/2 pounds) each cut into 4 pieces
kosher or sea salt and freshly ground black pepper
1/4 cup plus 2 tablespoons canola or safflower oil
8 ounces raw Mexican chorizo, casings removed
2 cups long grain or extra long white grain rice or jasmine rice
1/2 cup chopped white onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup chopped ripe tomato
2 garlic cloves minced or pressed
1/4 teaspoon ground cumin
1/8 teaspoon ground canela
3 whole cloves, stems removed, tops crushed
1 cup beer preferably lager
3 1/2 cups chicken broth
1/2 cup fresh peas