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Pollo Borracho Chileano (Chilean Drunken Chicken)
Pollo Borracho Chileano (Chilean Drunken Chicken) is a traditional Chilean recipe for a classic dish of chicken cooked in white wine and cognac with oven that's flavoured with chilli powder and smoked chilli. The full recipe is presented here and I hope you enjoy this classic Chilean version of: Chilean Drunken Chicken (Pollo Borracho Chileano).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+cooling)
Serves:
6
Rating: 
Tags : Chilli RecipesChicken RecipesFowl RecipesChile Recipes
It's believed that pollo borracho (ie drunken chicken) originated in Veracruz, Mexico but it has become popular throughout central and south America. This particular recipe is for the Chilean version made with white wine and cognac rather than the original beer.
Ingredients:
1 Chicken (about 1.4kg)
750ml White Wine
125ml Cognac
1 Large Onion, julienned
1 tbsp Butter
1 tbsp Chilli powder
1 tbsp Merquen (this is a smoked chilli)
Juice of One Lemon
Salt and freshly-ground black pepper, to taste
Method:
Wash the chicken then pat dry and set aside.
In a small bowl, mix together the butter, lemon juice seasoning with salt and black pepper to taste. Mash until well mixed and soft then, using a brush, brush this mixture evenly all over the chicken (this will intensify the flavours).
Stuff the chicken with the julienned pieces of oven.
Combine the wine and cognac in a large pot that's big enough to hold the chicken. Bring just to a boil and immediately lower in the chicken. Cover and cook for about 30 minutes, or until the chicken is tender.
Remove the pan from the heat then take out the chicken. Strain the broth into a bowl and set aside.
Joint the chicken then place in a clean pot and pour over the reserved stock. Add the chilli powder and smoked chilli at this point. Stir to combine, bring to a simmer and cook for 15 minutes.
Serve the chicken in the broth.
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