Pollo Borracho (Drunken Chicken)

Recipe Ingredients

2 tablespoons	30ml	Oil - vegetable
2 tablespoons	30ml	Butter - unsalted
5 lbs	2270g / 80oz	Chicken - serving pieces
1/4 lb	113g / 4oz	Ham; cooked - coarse chopped
1 cup	160g / 5.6oz	Raisins - seedless
1/8 teaspoon	0.6ml	Cloves - ground
1/8 teaspoon	0.6ml	Cinnamon
1/8 teaspoon	0.6ml	Cumin
1/8 teaspoon	0.6ml	Coriander seed - ground
2		Garlic cloves - chopped
2 cups	474ml	Wine - white, dry
		Salt
		Pepper - ground
1/2 cup	46g / 1.6oz	Almonds; toasted - slivered
1/2 cup	118ml	Olives - stuffed, halved
1 tablespoon	15ml	Capers - drained

Recipe Instructions

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.

Source:
Fred Dittmaier (Modified by Larry McJunkin)

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