Pollo Boracho – Argentinian Drunken Chicken

Thank you for sharing!

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!

Chicken LR 5

With the salty and smoky flavors from the ham and capers, this is such a delicious chicken dinner!

Chicken LR 2
Pollo Boracho - Argentinian Drunken Chicken recipe with a glass of white wine
Print Recipe Pin it for later!
No ratings yet

Pollo Boracho – Argentinian Drunken Chicken

Pollo Boracho – Argentinian Drunken Chicken is an easy recipe for dinnertime any day of the week, stewed in garlic and white wine.
Prep Time15 minutes
Cook Time50 minutes
Course: Chicken
Cuisine: Argentinian
Servings: 8 people


  • 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.
Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!
BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101

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!


Don’t forget to visit the RECIPE INDEX with over 1000 recipes from around the world including lots of Vegetarian Recipes and Gluten Free Recipes!

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions


  1. It’s been a while since we blogged at the same time, so it’s good to be doing that. This is the perfect theme to do after your vacation 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.