Home > American Independence Day > Main Course and Burgers > Drunken Mexican Chicken
( Pollo Boracho )

Drunken Mexican Chicken
( Pollo Boracho )


1 broiler-fryer chicken, cut -into serving pieces
cup corn oil
1 teaspoons salt
1 teaspoon paprika
teaspoon ground black pepper
teaspoon crushed oregano
teaspoon cumin seed
teaspoon garlic powder
1 cube chicken bouillon, crushed
16 oz can tomatoes, chopped (or substitute fresh ones)
1 large onion, sliced
5 medium zucchini/courgette, sliced
1 cup red burgundy wine


Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon.

Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice, pinto beans and avocado fruit salad.

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