Pollo Borracho(Drunk Mexican Chicken)
Pollo Borracho(Drunk Mexican Chicken) is an impressive dinner. Made with 2 1/2 to 3 lb. fryer or chicken parts (i use boned, skinned chicken), 1/4 c. oil (i use less), 1 tsp. salt, 3/4 tsp. pepper and 1/2 tsp. garlic powder (i use more), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Heat oil in large Dutch oven or electric skillet.
Brown chicken and add all spices and bouillon.
Reduce heat to medium low and add remaining ingredients, chopping tomatoes as added with juice.
Cook, covered, about 30 minutes and then cook, uncovered, another 15 to 30 minutes until chicken is done and liquid is somewhat reduced.
Very good served with rice.
π· Perfect Pairings
Complete your meal with these
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