This hearty Pollo Boracho is a comforting Mexican-style stew where tender chicken pieces are braised in a fragrant blend of red wine, tomatoes, and warm spices. The dish features a robust sauce infused with cumin, oregano, and garlic, creating deep, savory flavors that pair perfectly with the soft texture of zucchini and onions. It’s an excellent choice for family dinners or casual gatherings, offering a rustic, home-cooked appeal. The wine reduces into a glossy glaze that coats the meat beautifully, while the vegetables add freshness and body. Serve it over brown rice or with crusty bread to soak up every last drop of the delicious sauce. ItâÂÂs simple enough for weeknights yet impressive enough for guests.
Drunken Mexican Chicken (Pollo Boracho)
Description
This hearty Pollo Boracho is a comforting Mexican-style stew where tender chicken pieces are braised in a fragrant blend of red wine, tomatoes, and warm spices. The dish features a robust sauce infused with cumin, oregano, and garlic, creating deep, savory flavors that pair perfectly with the soft texture of zucchini and onions. It&# 226;ÂÂs an excellent choice for family dinners or casual gatherings, offering a rustic, home-cooked appeal. The wine reduces into a glossy glaze that coats the meat beautifully, while the vegetables add freshness and body. Serve it over brown rice or with crusty bread to soak up every last drop of the delicious sauce. ItâÂÂs simple enough for weeknights yet impressive enough for guests.Ingredients
Directions
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Pat the chicken pieces dry and sprinkle generously with MSG if desired.
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Heat corn oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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Add the chicken pieces to the pot and brown well on all sides, working in batches if necessary to avoid crowding.
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Once browned, sprinkle the salt, paprika, black pepper, oregano, cumin, garlic powder, and crushed bouillon cube over the chicken.
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Reduce the heat to medium-low and add the chopped tomatoes, sliced onion, sliced zucchini, and red Burgundy wine.
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Stir gently to combine, cover the pot, and simmer for 30 minutes.
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Remove the lid and continue cooking for an additional 15 minutes, or until the liquid has reduced slightly and the chicken is cooked through and tender.
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Serve hot with brown rice, pinto beans, and avocado fruit salad.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
