How To make Drunken Mexican Chicken (Pollo Boracho)
How To make Drunken Mexican Chicken (Pollo Boracho)
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1 Broiler-fryer chicken, cut -into serving pieces 1 ts MSG 1/4 c Corn oil 1 1/4 ts Salt 1 ts Paprika 3/4 ts Ground black pepper 1/2 ts Crushed oregano 1/2 ts Cumin seed 1/4 ts Garlic powder 1 Cube chicken bouillon, -crushed 16 oz Can tomatoes, chopped (or -substitute fresh ones) 1 lg Onion, sliced 5 md Zucchini, sliced 1 c Red Burgundy wine Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice, pinto beans and avocado fruit salad. From: San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking Echo, 6/92
How To make Drunken Mexican Chicken (Pollo Boracho)'s Videos
DRUNKEN CHICKEN AND RICE RECIPE! (ARROZ CON POLLO)
My recipe for Arroz con Pollo Borracho as published in CV Weekly. Please hit that thumbs up if you like this video, share it with friends, and subscribe for more future content just like this!! Music: Cakes and The Assholes Song: “Murda” Debut album coming soon!
ARROZ CON POLLO BORRACHO
PARA 6 PERSONAS 4 vasos de arroz 2 pimientos rojos 1 pimiento verde 3 tomates peras 5 dientes de ajo 1 cebolla grande oregano laurel 1 litro de cerveza un vaso de vino blanco aceite una taza grande de tomate frito