When it comes to mouth-watering and flavorful dishes, the Totally Drunken Chicken, also known as Mucho Boracho Pollo, stands out. This classic Latin American recipe uses a delicious blend of spices, alcohol, and chicken to create a savory and tender dish that will have your taste buds singing. In this article, we’ll guide you through the step-by-step process of making this delightful recipe that’s perfect for parties, family gatherings, or just a quiet night in.
Before you start cooking, gather the following ingredients:
- 1 whole chicken (about 4 pounds), cut into pieces
- 1 cup tequila
- 1 cup beer (preferably a Mexican lager)
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Marinating the Chicken
The key to making Totally Drunken Chicken is marinating the chicken to soak up all the flavors. Follow these steps to marinate your chicken:
Combine the liquids
In a large bowl or measuring cup, combine the tequila, beer, orange juice, lime juice, and lemon juice. Mix well to blend the flavors.
Season the chicken
Season the chicken pieces with salt, pepper, cumin, paprika, and oregano. Make sure to coat the chicken evenly with the spices.
Add the marinade
Place the seasoned chicken in a large resealable plastic bag or a glass container with a lid. Pour the liquid mixture over the chicken, making sure all the pieces are submerged. Seal the bag or container and refrigerate for at least 4 hours, or overnight for best results.
Cooking the Chicken
Once your chicken has marinated, it’s time to cook it to perfection. Follow these steps to create a delicious Mucho Boracho Pollo:
Heat the oil
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Sauté the garlic and jalapeño
Add the minced garlic and jalapeño to the skillet and cook for an additional 2 minutes, until fragrant.
Brown the chicken
Remove the chicken pieces from the marinade, reserving the liquid for later use. Add the chicken pieces to the skillet, skin-side down, and cook until browned, about 5 minutes per side.
Add the marinade
Once the chicken is browned, pour the reserved marinade over the chicken. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let the chicken simmer for 30-40 minutes, or until it’s cooked through and tender.
Serving the Totally Drunken Chicken
Now that your Mucho Boracho Pollo is cooked, it’s time to serve and enjoy this flavorful dish:
Plate the chicken
Use a slotted spoon to transfer the chicken pieces to a serving platter or individual plates.
Reduce the sauce
Increase the heat to medium-high and let the sauce in the skillet reduce until it thickens, about 10 minutes. Be sure to keep an eye on it and stir occasionally to prevent burning.
Spoon the sauce
Once the sauce has thickened, spoon it over the chicken pieces, making sure to evenly distribute the flavors.
Garnish and serve
Sprinkle chopped fresh cilantro over the top of the chicken as a garnish. Serve your Totally Drunken Chicken with your favorite sides, such as rice, beans, or a fresh salad. For an authentic experience, pair the dish with warm tortillas.
The Totally Drunken Chicken, or Mucho Boracho Pollo, is a flavorful and satisfying dish that is sure to impress your family and friends. The combination of alcohol and citrus juices creates a tender and juicy chicken, while the spices add depth to the dish. By marinating the chicken and cooking it in the flavorful sauce, you’ll create a meal that will have everyone asking for seconds. So gather your ingredients, and prepare to indulge in this delicious and festive Latin American recipe.