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Pollo En Vino Rojo

Pollo en Vino Rojo recipe image
This Pollo En Vino Rojo is a comforting, rustic dish that transforms simple ingredients into a deeply flavorful meal. The chicken is first marinated in vinegar and spices, then browned in crispy bacon fat for added depth. Braised slowly with dry red wine, tomatoes, and carrots, the meat becomes tender and infused with a rich, tangy sauce. It&# 226;€™s perfect for a cozy family dinner or a weekend feast, offering a hearty balance of savory, umami, and slight acidity. Serve with crusty bread to soak up the delicious juices.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 690.9
Dietary: Gluten-free
Description
This Pollo En Vino Rojo is a comforting, rustic dish that transforms simple ingredients into a deeply flavorful meal. The chicken is first marinated in vinegar and spices, then browned in crispy bacon fat for added depth. Braised slowly with dry red wine, tomatoes, and carrots, the meat becomes tender and infused with a rich, tangy sauce. It&# 226;€™s perfect for a cozy family dinner or a weekend feast, offering a hearty balance of savory, umami, and slight acidity. Serve with crusty bread to soak up the delicious juices.
Ingredients
  • 1 Lb fryer chicken, cut up
  • 1/2 cup Vinegar
  • 1/4 cup Olive oil
  • 1 small Onion, chopped
  • 1 cloves Garlic
  • 1 Bay Leaf
  • 1/2 teaspoon Dried oregano, crushed
  • 1/2 teaspoon Salt
  • 2 sl Bacon, cut up
  • 8 ounce Can tomatoes, chopped
  • 1 Carrot, chopped (1/2 cup)
  • 1 cup Dry red wine
Directions
  1. 1
    In a deep bowl, combine the chicken, vinegar, olive oil, chopped onion, garlic, bay leaf, oregano, salt, and 1/8 teaspoon pepper.
  2. 2
    Cover and marinate in the refrigerator for at least 8 hours or overnight.
  3. 3
    In a large skillet, fry the bacon slices over medium heat until crisp.
  4. 4
    Remove bacon to a paper towel-lined plate to drain; reserve the bacon fat in the skillet.
  5. 5
    Remove chicken from marinade, reserving the liquid. Discard the bay leaf and garlic clove from the marinade.
  6. 6
    Pat chicken dry and brown in the reserved bacon fat for about 15 minutes, turning occasionally until well browned.
  7. 7
    Pour the reserved marinade liquid over the chicken in the skillet.
  8. 8
    Add the canned tomatoes with their liquid, chopped carrots, and dry red wine.
  9. 9
    Cover and simmer on low heat for 35-40 minutes until chicken is tender.
  10. 10
    Transfer chicken to a warm serving platter.
  11. 11
    Stir the cooked bacon back into the sauce in the skillet and season with additional salt and pepper to taste.
  12. 12
    Spoon the sauce and bacon over the chicken before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 690.9kcal
% Daily Value *
Total Fat 41.6g64%
Saturated Fat 10.3g52%
Cholesterol 45.2mg16%
Sodium 3356.7mg140%
Total Carbohydrate 42.4g15%
Dietary Fiber 10.8g44%
Sugars 8.3g
Protein 31.2g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a full-flavored dry red wine such as Cabernet Sauvignon or Merlot.

If you prefer a thicker sauce, simmer the sauce uncovered for an additional 5-10 minutes after adding the bacon.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

You can substitute chicken thighs for darker, more flavorful meat if preferred.

Keywords: chicken, red wine, bacon, braised, mexican, tomatoes, carrots, garlic, onion, oregano, vinegar, marinated, comfort food, dinner, pan-fried, savory, herbs, protein, family style, wine sauce
Read it online: https://www.chefs-mate.com/recipe/pollo-en-vino-rojo/