Pollo Borracho(Drunk Mexican Chicken)
Pollo Borracho is a flavorful Mexican chicken dish simmered with tomatoes, zucchini, and red wine, perfect for hearty family dinners or gatherings craving rich, savory flavors.
Ingredients
- 2 1/2 to 3 lb. chicken (fryer or parts, boned and skinned) ⓘ
- 1/4 cup oil ⓘ
- 1 teaspoon salt ⓘ
- 3/4 teaspoon pepper ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/2 teaspoon oregano
- 1 teaspoon paprika ⓘ
- 1/2 teaspoon cumin ⓘ
- 1 large can chopped tomatoes with juice ⓘ
- 1 large onion, chopped ⓘ
- 5 medium zucchini, sliced ⓘ
- 1 cup red Burgundy wine ⓘ
- 1 teaspoon instant chicken bouillon ⓘ
Instructions
- Heat oil in a large Dutch oven or electric skillet.
- Brown the chicken pieces in the hot oil.
- Add all spices and the chicken bouillon to the browned chicken.
- Reduce heat to medium low and add chopped tomatoes with juice, chopped onion, sliced zucchini, and red wine.
- Cover and cook for about 30 minutes.
- Uncover and cook for an additional 15 to 30 minutes until the chicken is cooked through and the liquid has reduced somewhat.
Tips & Substitutions
For enhanced flavor, marinate the chicken in the spices and wine for a few hours before cooking. If you don’t have red Burgundy wine, any dry red wine will work. For a lighter option, substitute zucchini with bell peppers or mushrooms. You can also add a pinch of cayenne pepper for extra heat. Pairing this dish with Chicken Spanish Rice can create a hearty meal.
Serving Suggestions
Serve Pollo Borracho hot, garnished with fresh cilantro and lime wedges for added brightness. It pairs wonderfully with crusty bread or over rice. Consider serving a side salad or some simple Mexican recipes like a corn salad to complement the flavors. This dish can also be served with tortillas for a fun twist.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave in a covered dish, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pollo Borracho(Drunk Mexican Chicken) contains roughly 798 calories, with 12g protein, 34g carbohydrates, and 74g fat. It is an excellent source of iron (93% of the Daily Value), vitamin A (71% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 826mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken, but be mindful that it may release more fat while cooking. You can skim off some of the fat if desired. Just ensure the skin is nicely browned for added flavor.
What can I substitute for the red wine?
If you prefer not to use red wine, you can substitute it with chicken broth or grape juice mixed with a splash of vinegar to mimic the acidity of wine. This will still provide moisture and flavor to the dish.
Can I make this dish ahead of time?
Absolutely! Pollo Borracho can be prepared a day in advance. Just allow it to cool completely before storing in the fridge. Reheat gently on the stove or in the microwave before serving to allow the flavors to meld even more.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).