Last Updated on May 19, 2020 by Chef Mireille
Pollo Boracha – Agentinian Drunken Chicken
Pollo Boracha – Agentinian Drunken Chicken stewed in wine and garlic is a delicious meal for dinnertime any day of the week.
I am so happy to be rejoining the Blogging Marathon group after a few months of hiatus. The theme of South & Central American foods I picked for this week is perfect since I just came back from Mexico two days ago. Stay tuned for some posts about my Mexican trip.
I am all about exploring the countries of South America this week. If you are looking for dessert ideas, be sure to check out Picarones – Peruvian Pumpkin & Sweet Potato Doughnuts and Sequilhos de Coco – Brazilian Gluten Free Coconut Cookies.
Today we have a simple but super flavorful chicken dish that is great to enjoy any day of the week!
With the salty and smoky flavors from the ham and capers, this is such a delicious chicken dinner!
Pollo Boracho – Argentinian Drunken Chicken
- 3 lbs. skinless chicken pieces on the bone drumsticks and/or thighs
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons oil
- ½ pound smoked ham cut into thin strips.
- 3 finely chopped garlic cloves
- 2 cups dry white wine
- 1 cup chicken stock
- ¼ cup white wine vinegar
- 3 tablespoons capers
- 2 tablespoon finely chopped parsley plus more for garnish
- Season chicken with salt, pepper, cumin and coriander. Toss well. Leave for 15 minutes.
- In a large pot, heat oil.
- Add ham and fry for a few minutes until golden brown.
- Add chicken on top.
- Sprinkle garlic on top.
- Add wine, stock and vinegar. Bring to a boil.
- Reduce to a simmer and cook for 45 minutes.
- Add capers and parsley. Stir to combine.
Don’t forget to check out some of my other South American recipes!
Ready to make Pollo Boracho – Argentinian Drunken Chicken ? – I would love to see your pics! Tag me on Instagram @chefmireille #theschizochef with your delicious photos!
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