Pollo Borracho Cuban Recipes

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)

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.

POLLO BORRACHO (DRUNKEN CHICKEN)

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.