Drunken Mexican Chicken (Pollo Boracho)
Submitted by Myron
Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
80 minPollo borracho is Mexican home cooking with attitude. A whole chicken gets browned until the skin is crisp and golden, then braised in red Burgundy wine with canned tomatoes, thick slices of zucchini, and a generous shower of oregano, cumin, paprika, and garlic.
The wine reduces into a rich, slightly fruity sauce that coats every piece of chicken. The zucchini soaks up all those spiced, winey juices and turns silky soft.
Cover the pot for 30 minutes, then take the lid off and let the liquid reduce for another 15. What you end up with is a saucy, deeply spiced one-pot dinner that pairs beautifully with brown rice, pinto beans, and an avocado salad on the side.
Chef Tips
- Brown the chicken pieces well on all sides before adding the liquid. That seared crust adds flavor and keeps the skin from going soggy during the braise.
- Use a full-bodied red wine you’d actually drink. Cooking wine tastes like cooking wine, and there’s no hiding it in a dish this simple.
- The uncovered cooking at the end is crucial. It concentrates the sauce from thin and watery to thick and clingy.
- Skip the MSG if you prefer. A crushed bouillon cube is already in the mix and adds plenty of savory depth on its own.
Ingredients
Directions
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.
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