Drunken Chicken Tex Mex Style Recipes

DRUNKEN CHICKEN TEX-MEX STYLE / BEER CAN

Steps:

• Rinse and pat dry hen.
• Drink 1/2 the beer and set aside the rest in the can.
• Then pour a shot of tequila and drink with a slice of lime.
• Spray can with 1/2 beer with cooking spray.
• Have another shot of tequila with lime.
• Put some of the oregano, a couple of the peppers, a couple of the garlic cloves, a pinch of cumin and a pinch of chili powder in the neck cavity of the hen.
• Stuff opening with a wad of aluminum foil to seal cavity.
• Have another shot of tequila and lime and while you're at it add a shot to the beer can with a piece of lime, the rest of the oregano, peppers, and garlic cloves.
• Push the can into to rear end of the chicken so that the hen can sit up.
• Place the chicken in a foil pie pan or square cake pan.
• Have another tequila shot, then rub the rest of the cumin, chili powder, and the salt onto the outside of the chicken.
• Have a couple more shots while your coals get ready on the pit.
• Place the pan with the chicken on the pit and close the grill.
• Let chicken cook for 1 hour on medium hot pit.
• (Of course, this means more tequila shots.) Baste hen with juices in pan.
• Take off grill when done and let rest 10 minutes before serving with a squeeze of lime and some drippings.
• If there is any Tequila left be sure to serve with the chicken also.
• This can be done in the oven as well on 350 degrees for 1 hour.

CAJUN BORRACHO CHICKEN ( DRUNKEN / BEER CAN CHICKEN )

Steps:

• Wash chicken and remove excess fat. Season the chicken inside and out with the crab boil seasoning. Insert the half can of beer inside the cavity of the chicken. Prop the chicken up on the grill. Grill for 1 to 1 1/2 hours withthe grill lid closed.

BORRACHO CHICKEN ( DRUNKEN / BEER CAN CHICKEN )

Steps:

• Season the chicken inside and out with salt and pepper. Fill the can of beer with finely chopped onion and garlic and a generous amount of jalapeno juice. Put the beer can inside the chicken's cavity and prop the chicken on the grill. Cook over indirect heat for about 1 to 1 1/2 hours with the grill lid closed.

ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)

Steps:

• In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
• Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
• Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
• Garnish with peas, pimientos, and parsley and serve.