Polla Borracho

1 large onion, chopped
2 cloves garlic, minced
1 tbs olive oil
One 8 oz can tomato sauce
2/3 cup picante sauce
1/3 cup dry sherry
1/4 cup finely chopped cooked ham
1/4 cup raisins
2 tbs drained capers
1/2 tsp thyme leaves, crushed
1/4 tsp salt
One 2-1/2 to 3-lb broiler-fryer chicken, cut-up, skinned, visible fat removed
Hot cooked rice (optional)

Cook onion and garlic in oil in 10 inch skillet until tender, about 4 minutes. Add tomato sauce, picante sauce, sherry, ham, raisins, capers, thyme and salt. Bring to a boil. Add chicken; spoon sauce over chicken. Reduce heat; cover and simmer until chicken is tender, about 30 minutes. Remove chicken to serving platter; cook sauce over high heat until thickened to desired consistency. Spoon sauce over chicken. Serve with additional picante sauce and, if desired, rice.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana