Recipe courtesy of Gutiz
Pollo Borachon (Drunken Chicken)
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- Level: Intermediate
- Total: 10 hr 45 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 5 servings
- Level: Intermediate
- Total: 10 hr 45 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 5 servings
Ingredients
French Bread Dough:
Fried Potatoes:
Stew:
Directions
- For the French bread dough: Activate the yeast by placing it in the lukewarm water in a stand mixer for 5 to 7 minutes. Add the flour and salt and mix well. Divide the dough into 5 equal portions. Wrap in plastic individually and refrigerate.
- For the fried potatoes: In a small pan, heat the canola oil. Add the potatoes to the pan and fry until golden brown, 5 to 7 minutes. Remove the potatoes to a bowl. Sprinkle with the garlic, paprika, parsley and salt. Toss the potatoes and spices until evenly coated.
- For the stew: In a large stockpot, combine the chicken legs and thighs, burgundy wine, onions, carrots, mushrooms, garlic, paprika, parsley, black pepper and salt. Add enough water so the liquid just covers the chicken. Allow to sit in the marinade overnight in the refrigerator.
- The next day, place the chicken and marinade on the stove and bring to a boil. Lower the heat to simmer for 40 to 45 minutes, adding flour and canola oil to thicken, stirring throughout. Add the partially-cooked bacon to the pot and cook for 5 to 7 minutes.
- Preheat the oven to 400 degrees F.
- Place two pieces of chicken in an oven-safe bowl with the sauce. Add the fried potatoes, green beans, peas and roasted red pepper. Flatten an individual portion of dough into a circle. Top the bowl as a potpie, wrapping the dough around the edges of bowl. Brush the egg wash over the dough, then sprinkle with the Cheddar/jack cheese and diced tomatoes. Repeat with the remaining bowls and dough. Bake until golden-brown, 7 to 10 minutes. Remove from the oven. Place the bowls on plates to serve.
