Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1/4 cup red wine vinegar

  3. 2 teaspoons oregano

  4. 1 teaspoon salt

  5. 1/2 teaspoon garlic powder Dash of pepper

  6. 3 bay leaves

  7. 1/2 cup golden raisins

  8. 1/4 cup sliced pitted green olives

  9. 3 pounds chicken parts

  10. 2 Tbsp brown sugar

  11. 1/2 cup dry white wine

Instructions Jump to Ingredients ↑

  1. In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate overnight.

  2. Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves. Yield: serves 4 Notes: Also known as "Pollo Estofado" this stewed chicken recipe is Spanish in origin. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The chicken is then cooked in its marinade with the addition of wine and brown sugar. Perfect w/Spanish rice!


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