POLLO BORRACHO (DRUNKEN CHICKEN)
This is a popular Sonoran chicken dish that is somewhat reminiscent of picadillo. You can use flat beer, or even frozen beer that’s been left from a keg.
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
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.