Ingredients

4 -5 lbs whole chickens , cut into 8 serving pieces
salt
pepper
1/2 teaspoon dried oregano
1/4 cup olive oil , Spanish
3 garlic cloves , minced
1 large onion , thickly sliced
1 bay leaf
1/2 cup dry white wine
1/2 cup light rum
3/4 cup large green Spanish olives , unpitted
Pollo Borracho, or 'drunken chicken,' is a traditional Cuban recipe that combines Spanish, African, and Caribbean influences. This relatively simple recipe involves cooking chicken with garlic, onions, olives, and a combination of white wine and rum, resulting in tender, flavorful meat that pairs perfectly with white rice. While the name might suggest that this dish is not very family-friendly, the alcohol content cooks off during the cooking process, leaving just the complex flavors of the spirits behind.

Instructions

1.Preheat the oven to 375°F.
2.Season the chicken pieces with salt, pepper, and dried oregano.
3.Heat the olive oil in an oven-safe Dutch oven or pot over medium-high heat, then add the chicken and cook until browned on all sides.
4.Add the garlic, onion, bay leaf, and olives, then cook for a couple of minutes until fragrant.
5.Pour in the white wine and rum and bring to a boil, stirring well to deglaze the pot.
6.Cover the pot and place in the oven for 45-50 minutes.
7.Serve hot over white rice.

PROS

Pollo Borracho is a flavorful and easy-to-prepare recipe that combines the best of Cuban flavors.

The dish is easy to modify based on your personal preferences, and the recipe can be scaled up or down to feed a group.

CONS

This recipe requires the use of an oven or stove, which may not be available to those with limited resources.

Additionally, the alcohol content makes it unsuitable for people who do not drink or for children.

HEALTH & BENEFITS

Chicken is a great source of lean protein for your body, and this recipe also has the added benefits of olives, which are high in healthy fats.
The dish is also low in sugar, making it an excellent option for those watching their sugar intake.

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