Pollo Borrachopoultry 2 tablespoon oil, vegetable 2 tablespoon butter, unsalted 5 lb chicken; serving pieces 1/4 lb ham; cooked, coarse chopped 1 cup raisins, seedless 1/8 teaspoon cloves, ground 1/8 teaspoon cinnamon 1/8 teaspoon cumin 1/8 teaspoon coriander seed, ground 2 each garlic cloves; chopped 2 cup wine, white, dry 1 salt 1 pepper, ground 1/2 cup almonds; toasted, slivered 1/2 cup olives, stuffed; halved 1 tablespoon capers; drained In heavy casserole, heat oil and butter, saute chicken until golden. Add ham, raisins, spices, garlic, wine and salt and pepper to taste. Cover, simmer gently, over low heat, until the chicken is tender when pierced by a fork - about 1 hour. Add almonds, olives and capers; heat through, uncovered for about 5 minutes. MM and upload by DonW1948@aol.com / CBMC |
