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Title: Pollo En Vino Rojo
Categories: Mexican Entree Poultry Blank
Yield: 4 Servings
| 1 | 3lb fryer chicken, cut up | |
| 1/2 | c | Vinegar |
| 1/4 | c | Olive oil |
| 1 | sm | Onion, chopped |
| 1 | cl | Garlic |
| 1 | Bay leaf | |
| 1/2 | ts | Dried oregano, crushed |
| 1/2 | ts | Salt |
| 2 | sl | Bacon, cut up |
| 8 | oz | Can tomatoes, choped |
| 1 | Carrot, chopped (1/2 cup) | |
| 1 | c | Dry red wine |
In a deep bowl, place the chicken, vinegar, oil, onion, garlic, bay leaf,
oregano, salt and 1/8 tsp. pepper. Allow this mixture to marinate in the
fridge for about 8 hours, or overnight. Fry the bacon in a frying pan
until crisp, then remove bacon, but reserve the fat. Allow bacon to sit on
some paper towel, to soak up the fat. In the bacon grease, brown the
pieces of chicken for about 15 minutes or until well browned. Take the bay
leaf and clove of garlic out of the marinade, then pour the liquid over the
chicken in the skillet. Add the tomatoes in their liquid, the carrots and
the red wine. Cook for 35-40 mins., covered and on a low heat. Remove the
chicken to a warmed serving platter, add the bacon to the sauce in the pan
and season the sauce to taste, with salt and pepper. Spoon sauce over the
chicken. Source: Adapted by Deborah Kuhnen from "Better Homes and Gardens
Mexican Cookbook". By David Rhodes previous next