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Drunken Chicken |
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Serves: 4
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(Pollo Borracho)
Category: Other Fried, Grilled, and Baked Chicken Dishes
When a dish contains some kind of alcohol, it's often called "drunken." Sherry is the spirit in this braised chicken dish with strong Spanish influences, which began after Spain established communities in Mexico in the mid-1500s. They brought with them familiar European ingredients. Soon the Indian and European cultures began to blend cooking ingredients from Europe with native ingredients of the New World. Because much of the early trade came through the port at Veracruz, that region and other Gulf coast areas still maintain a great deal of Spanish influence in regional dishes.
2 tablespoons vegetable oil or olive oil
4 chicken leg-thigh quarters
1/2 teaspoon salt, or to taste
1/2 medium white onion, sliced in half rings
1 clove garlic (large), finely chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 large tomato, peeled and finely chopped
1/2 cup chicken broth, canned or homemade
1/4 cup dry sherry
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/8 teaspoon ground allspice
1/8 teaspoon crushed red pepper
1 tablespoon chopped fresh parsley
1. Preheat the oven to 350°. In a large nonstick skillet, heat the oil over medium heat, and cook the chicken about 5 minutes per side, or until golden brown on the outside but not cooked through. Season with salt, and transfer the chicken to an ovenproof casserole dish.
2. In the same skillet, cook the onion, garlic, and oregano 1 minute. Add the tomato and cook until the juices are reduced and the mixture is nearly dry. Stir in the broth, sherry, cinnamon, allspice, crushed pepper, and parsley. Bring to a boil and pour over the chicken in the casserole dish. Cover and bake the chicken 35 to 40 minutes, or until very tender. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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