October 9, 2012

Drunken Chicken- family favourite

Ouch! I was just looking at my stats and realised September didn't even get a look in!!
I feel guilty and sad that I haven't been able to keep up with my blogging and, as I scroll through my favourite bloggers work and see they are in top form as always I wonder if this is the month I stop for good?

Before I make such a big decision like that, I just want to share with you a recipe I have been really enjoying this past month. It is from one of my favourite cookbooks 'Cocina de la familia' by Marilyn Tausend with Miguel Ravago.
This was a fabulous buy and am pleased to say I have used many recipes from it over the years- I highly recommend it to everyone.
The recipe I want to share with you is the drunken chicken recipe. When I first made it I followed the recipe to the T and it was wonderful. Since then I have added extra bits and pieces or had to make do with what was in the cupboards, but, whatever I do I always get the big thumbs up from my boys- it's a family favourite. I have cooked if for quite a few people and always get the same reaction "delicious!"

So, to redeem myself I hope you will try this one on family and friends and see if you agree with me. I couldn't help but serve it with fresh corn smothered in butter and some black beans, however, I have served it with beans, broccoli, rice pilaf, potatoes.....the list goes on!


 Drunken chicken (Pollo Borracho)
2 Tablespoons oil
3 chicken breasts and 2 thighs (or 4 breasts) skin on, cut into 3 pieces
1 onion, thinly sliced
3 cloves garlic, chopped
 1 tin whole tomatoes, drained and chopped
1 cup of beer (I tend to take a good swig and then use the rest)
preferably an amber ale
2 sprigs of oregano
3 pickled jalapenos, sliced
2 tablespoons vinegar from the chilies
1 teaspoon salt
1/2 teaspoon black pepper

Use a cast iron pot with a lid or a good quality pot with a lid.
Warm oil in the pot on med-high heat, season the chicken with salt and pepper then saute the chicken pieces until browned (you will need to do in batches).
Once the chicken browns, remove to a tray and set aside.
Add the onion to the still hot pot and cook until quite soft and brown (about 4 min).
Add garlic and tomatoes, and cook for 10 minutes, stirring occasionally.
Return chicken (skin side up) back to the pot with onions and tomato, lower the heat to medium and add beer, oregano, jalapenos, their vinegar, salt and pepper.
Stir to combine then leave, cover and simmer for 20 minutes.
Serve it with fresh oregano and avocado for best results.