Pollo Borracho (cuban)

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 4 -5 lbs whole chickens, cut into 8 serving pieces
• salt
• pepper
• 1/2 teaspoon dried oregano
• 1/4 cup olive oil, spanish
• 3 garlic cloves, minced
• 1 large onion, thickly sliced
• 1 bay leaf
• 1/2 cup dry wine
• 1/2 cup light rum
• 3/4 cup large green spanish olives, unpitted

Recipe

• 1 wash the chicken pieces, pat dry with paper towels, and season with salt, pepper and oregano.
• 2 in an oven-proof skillet large enough to hold the chicken pieces without crowding, heat the olive oil over medium heat until fragrant.
• 3 brown the chicken pieces on both sides.
• 4 remove the chicken from the pan and set it aside.
• 5 reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6-8 minutes, adding more oil if necessary.
• 6 add the bay leaf, wine, rum and olives and stir to incorporate.
• 7 return the chicken to the pan, cover, and cook over low heat until tender, about 45 to 60 minutes or, if you prefer, place the covered skillet in a 350f oven for 45 minutes.
• 8 remove the bay leaf and serve.
• 9 delicious with or yellow rice.