POLLO BORRACHO (DRUNKEN CHICKEN)
This is a very yummy Sonoran chicken dish that you don’t see too often. It is somewhat reminiscent of picadillo, a cinnamon scented ground pork or beef dish accented with nuts and raisins. It is delicious served over rice, particularly peppered cumin rice. For an attractive presentation, mold the rice into a dome shape and arrange the chicken around the rice.
Yield: 6 servings
¼ cup vegetable oil
2 Tablespoons butter or margarine
2, 2 ½ lb. chickens, cut into serving pieces, or 8 chicken legs with thighs
¼ lb. cooked ham, coarsely chopped
1 cup raisins
2 cups beer (see Note, below)
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
2 garlic cloves, minced
¾ teaspoon salt
Freshly ground black pepper
½ cup piñon nuts
½ cup pimiento-stuffed olives, halved
1 tablespoon capers, drained (optional)
1. In a heavy, flameproof casserole dish with a lid, heat oil and butter. Add chicken pieces and sauté until golden. Add ham, raisins, beer, spices, garlic, salt and pepper.
2. Cover and simmer until the chicken is tender when pierced with a fork, about 1 hour. Add the piñon nuts, olives, and capers and heat through, uncovered, about 5 minutes.
Note: You can use flat beer, or even frozen beer that’s been left from a keg.
Jane's Southwest Recipes and more great ideas for cooking with chiles.