Pollo en Vino Rojo - Chicken in Red Wine |
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Prep Time: 480 Minutes Cook Time: 55 Minutes |
Ready In: 535 Minutes Servings: 4 |
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This is a very tasty chicken dish that you are sure to enjoy. My husband lived in San Miguel de Allende as a child. We both absolutely love Mexican cuisine. This is our version of a recipe we found in a Better Homes and Garden Mexican Cookbook. Ingredients:
2 1/2-3 lbs broiler-fryer chickens, cut up |
1/2 cup vinegar |
1/4 cup olive oil or 1/4 cup cooking oil |
1 small onion |
1 clove garlic |
1 bay leaf |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 slices bacon, cut up |
1 (14 ounce) can diced tomatoes with jalapenos |
1 carrot, chopped (1/2 cup) |
1 cup dry red wine |
Directions:
1. Place chicken pieces in plastic bag in deep bowl.
2. Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
3. Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
4. In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
5. Crumble bacon and set aside.
6. Drain chicken reserving marinade.
7. Brown chicken pieces in reserved bacon drippings, about 15 minutes.
8. Drain off fat.
9. Remove garlic and bay leaf from marinade.
10. Pour marinade over chicken in skillet.
11. Add drained tomatoes, carrot and wine.
12. Cover and cook over low heat 35- 40 minutes or until chicken is tender.
13. Remove chicken.
14. Stir bacon into sauce; season with salt and pepper.
15. Spoon over chicken.
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