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Pollo Borracho
Drunken Chicken

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1/4 cup chopped onion
1 clove garlic, minced
2 teaspoons chili powder
1 tablespoon cooking oil
1 can 8 ounces tomato sauce
1/4 cup rum or sherry
1/4 cup water
1/4 cup diced fully cooked ham
2 tablespoons raisins
2 tablespoons sliced pimiento-stuffed olives
1 bay leaf
2 teaspoons capers
2 teaspoons salt
1/4 teaspoons oregano
1/8 teaspoons thyme
1/8 teaspoon marjoram
dash pepper
1 chicken 3 pounds, cut up
2 tablespoons water
4 teaspoons cornstarch
1 hard-cooked egg, chopped


In 42 quart Dutch oven cook onion, garlic, and chili powder in oil till onion is tender but not brown. Stir in tomato sauce, rum or sherry, the 1/4 cup water, diced ham, raisins, olives, bay leaf, capers, salt, oregano, thyme, marjoram, and pepper. Add chicken pieces to Dutch oven, turning to coat. Cover and bake in 350 degree oven for 1 hour. Uncover and bake 15 minutes more.

Transfer chicken to serving platter; cover and keep warm. Remove bay leaf. Skim fat from pan. Measure juices; add water if needed to make 1 2 cups. Return to Dutch oven. Stir the 2 tablespoons water into cornstarch. Add to juices. On range top cook and stir till thickened and bubbly. Spoon atop chicken. Garnish with chopped hard-cooked egg.

Makes 3 to 4 servings

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