The Drunk Chicken

Passport & Plate - Drunk Chicken

Argentina | Thursday, March 5, 2015 | 5 photos

Ingredients
2 lbs de-boned chicken thighs
1 julienned onion
1 julienned green pepper
1 julienned red pepper
2 chopped cloves of garlic
1 cup of beer
2 bay leaves
Salt to taste
2 teaspoons of paprika
1 teaspoon of Italian seasoning
2-3 tablespoons oil

How to prepare this recipe
Put 2-3 tablespoons of oil in the bottom of a large ceramic pot. Place the thighs in the pot so that they cover the bottom and sear until beige-brown. Do this with the rest of the thighs until done.

Keep oil in the pot and sauté onion, pepper and garlic together. Add beer and continue to sauté until cooked. Then add Italian seasoning, paprika, bay leaves and salt to taste. After your ingredients have been sautéed, add the chicken back in. Cover on medium heat for about 25 minutes until liquid has reduced.

The story behind this recipe
This recipe is one that has been passed down through three generations from my Nona in Argentina. I can remember Nona making this recipe with chicken or rabbit, but usually hens that had stopped laying, whether it was for a special occasion or a family get together. Pollo Borracho translates to Drunk Chicken, something that this dish became known as thanks to the key ingredient of beer that gives it a wicked taste. I don't see my Nona very often, as she still lives in Argentina, but my Mom makes it once in a blue moon and when she does it always reminds me of Nona. I am looking forward to passing this recipe on to my children, and hopefully theirs.