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Pollo Borracho (Drunken Chicken)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Oil - vegetable

    2. 2 tablespoons 30ml Butter - unsalted

    3. 5 lbs 2270g / 80oz Chicken - serving pieces

    4. 1/4 lb 113g / 4oz Ham; cooked - coarse chopped

    5. 1 cup 160g / 5.6oz Raisins - seedless

    6. 1/8 teaspoon 0.6ml Cloves - ground

    7. 1/8 teaspoon 0.6ml Cinnamon

    8. 1/8 teaspoon 0.6ml Cumin

    9. 1/8 teaspoon 0.6ml Coriander seed - ground

    10. 2 Garlic cloves - chopped

    11. 2 cups 474ml Wine - white, dry Salt Pepper - ground

    12. 1/2 cup 46g / 1.6oz Almonds; toasted - slivered

    13. 1/2 cup 118ml Olives - stuffed, halved

    14. 1 tablespoon 15ml Capers - drained

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In heavy casserole, heat oil and butter, saute chicken until golden. Add ham, raisins, spices, garlic, wine and salt and pepper to taste. Cover, simmer gently, over low heat, until the chicken is tender when pierced by a fork - about 1 hour. Add almonds, olives and capers; heat through, uncovered for about 5 minutes.

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