Drunk Chicken (Pollo Borracho)

Drunk Chicken (Pollo Borracho)
Serves 8

This dish is best served with white rice, warm French bread with butter and a nice green salad.

INGREDIENTS
1 whole (4-5 lbs) chicken, skin removed and cut into sections.
1 large potato, diced in 1 inch cubes
1 large yellow onion, cut in ¼
2 medium size carrots, sliced in ½”
½ Green Bell Pepper, cut into 1 inch squares
2 Tbsp Sofrito
1 Chicken Bullion cube
½ beer ( make sure its from a light to medium beer, not dark or too strong, you can use Medalla or Coors Light, don’t use Heineken because the flavor is too strong).
½ cup of dry red wine
½ cup 100% Welsh’s grape juice (do not use concentrate)
¼ cup of rum
¼ cup of brandy
¼ cup of vodka
1 bay leaf
10 green olives
1 can of Goya Tomato Sauce
2 packages of Sazon Goya
¼ tsp of black pepper
2 Tbsp of chopped fresh cilantro leaves



PROCEDURE
1.       Cut chicken into sections, cut chicken breast into 4 pieces. Remove skin from chicken, using a dry paper towel. Leave skin on wings.
2.       Rinse Chicken.
3.       In a large stock pot, add chicken, potatoes, sofrito, bouillon cube, sazón, tomato sauce, bay leaf, black pepper and all liquid ingredients, cook on medium high heat, until potatoes start to get soft, Approx. 15 minutes.
4.       Add carrots, and cook for an additional 5 minutes. Than bring down heat to medium low
5.       Add onions, peppers, and olives. Cook for another 5 minutes.
6.       Once meat is cooked, turn off the heat, and add cilantro leaves. Mix and serve with white rice.

 The heat cooks all the alcohol out of this dish, leaving a very flavorful meal.