POLLO BORRACHO (CUBAN)
Here is a Cuban version of Drunken Chicken featuring white wine and rum. This is from Mary Urrutia Randelman's "Memories of a Cuban Kitchen".
Provided by Acerast
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1244.7, Fat 89.4, SaturatedFat 23, Cholesterol 331.4, Sodium 704.4, Carbohydrate 6.4, Fiber 1.5, Sugar 2, Protein 78.6
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