Ww 6 Points Pollo Borracho Drunken Chicken Recipes

POLLO BORRACHO (DRUNKEN CHICKEN)

Steps:

• Sauté onion and garlic in butter until onion is soft.
• Butter a heavy casserole large enough to hold all ingredients.
• Place half the ham in the bottom, chicken breasts on top, then remaining ham. Sprinkle with cumin and sage, add sautéed onion and garlic.
• Add wine and stock to cover the chicken.
• Cover the casserole and bake at 325° for 30 minutes, or until chicken is done.
• Remove chicken and ham from the casserole to a deep warmed platter.
• Reduce sauce over high heat, add flour to thicken slightly.
• Pour sauce over chicken and ham. Serve.

WW 6 POINTS - POLLO BORRACHO (DRUNKEN CHICKEN)

Steps:

• In small saucepan, combine raisins and sherry; cook over low heat just until comes to a simmer. Remove from heat, let stand 10 minute.
• On paper plate or wax paper, combine flour, salt, and pepper. Coat skinned side of each chicken breast with flour mixture. Set chicken aside.
• In medium non-stick skillet, heat oil; add chicken flour-side down. Cook over med-high heat 5 min until golden brown. Turn chicken over, cook 3 min longer. Remove chicken from skillet, set aside.
• In same skillet, cook onions over med heat, stirring frequently, 8-10 min until lightly browned. Add almonds and garlic; cook, stirring frequently, 3 min until almonds are golden brown.
• Add broth, olives, thyme, and reserved raisin mixture, increase heat to high. Cook, stirring occasionally, until liquid is reduced in volume by about a third, about 10-15 minute.
• In small bowl, with wire whisk, combine vinegar, tequila, cornstarch and sugar. Add broth to mixture. Bring liquid to a boil, reduce heat to low. Cook, stirring occasionally, until slightly thickened. Add reserved chicken; simmer, basting chicken frequently with sauce, 5-10 min, until chicken is cooked through.
• Chicken thighs = 6 points per serving (1 thigh + 1/2 cup sauce).
• Chicken breasts = 5 points per serving (1 breast + 1/2 cup sauce).

WW 6 POINTS - CHINESE SESAME CHICKEN

Steps:

• To toast sesame seeds, bake at 350F for 10 minutes.
• Spray a 5 quart saucepan or dutch oven with nonstick spray.
• Set over medium heat.
• Add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4-6 minutes.
• Transfer chicken to a platter and set aside.
• In 2-cup measure or small mixing bowl, combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic, and red pepper. Mix well.
• Pour into pot and cook over medium heat for 1-2 minutes, stirring constantly to scrape up any browned particles from bottom of pan.
• Reduce heat to low and return chicken to pot.
• Cover and cook until chicken is tender, 20-25 minutes.
• Transfer chicken to platter and keep warm, reserving liquid in pot.
• Dissolve cornstarch in remaining tablespoon water and add liquid to pot.
• Cook, stirring frequently, until sauce is thickened, 3-4 minutes.
• Pour sauce evenly over chicken and sprinle with toasted sesame seeds.
• 6 Points per serving (serves 4).

POLLO BORRACHO (CUBAN)

Steps:

• Wash the chicken pieces, pat dry with paper towels, and season with salt, pepper and oregano.
• In an oven-proof skillet large enough to hold the chicken pieces without crowding, heat the olive oil over medium heat until fragrant.
• Brown the chicken pieces on both sides.
• Remove the chicken from the pan and set it aside.
• Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6-8 minutes, adding more oil if necessary.
• Add the bay leaf, wine, rum and olives and stir to incorporate.
• Return the chicken to the pan, cover, and cook over low heat until tender, about 45 to 60 minutes OR, if you prefer, place the covered skillet in a 350F oven for 45 minutes.
• Remove the bay leaf and serve.
• Delicious with white or yellow rice.

JOI GAI -- DRUNKEN CHICKEN

Steps:

• Place first seven ingredients in a large pot. Cover and bring to a boil over high heat. Lower heat to simmer, leave lid partially open, and simmer for 20 minutes. (Halfway through, at 10 minutes, turn chicken over.) Turn heat off, cover pot again and allow chicken to rest in liquid for 15 more minutes.
• Combine the wine sauce ingredients with 1/4 cup poaching liquid from the previous step. Reserve.
• Remove chicken from pot and allow to cool. Remove skin and bones and slice into 1 x 2-inch pieces. Place in a serving dish. Stir wine sauce and pour over chicken. Allow chicken to marinate for one hour, refrigerated, covered with plastic wrap. Serve cool.