Pollo Boracho – Argentinian Drunken Chicken

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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
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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 mins
Cook Time50 mins
Course: Chicken
Cuisine: Argentinian
Servings: 8 people

Ingredients

  • 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

Instructions

  • 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 try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
READ  Italian Chicken Farro Salad
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!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Rajani

    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 🙂

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