By Pollo Borracho – Classic Recipe is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Pollo Borracho – Classic Recipe captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pollo Borracho – Classic Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 chicken thighs and legs, bone-in, skin-on
1 large onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 cup beer (your choice, but a light lager or ale works well)
1/2 cup chicken broth
1/4 cup olive oil
1 tsp cumin
1 tsp smoked paprika
1/2 tsp oregano
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)
PREPARATION STEPS
Marinate the Chicken:
In a large bowl, season the chicken pieces with salt, pepper, cumin, smoked paprika, and oregano.
Pour the beer over the chicken, ensuring it’s well coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, preferably overnight.
Prepare the Vegetables:
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onions and sauté until they become translucent, about 5 minutes.
Add the garlic, red bell pepper, and green bell pepper, and cook for another 5 minutes until the vegetables start to soften.
Cook the Chicken:
Remove the chicken from the marinade (reserve the marinade) and pat it dry with paper towels.
Push the vegetables to the sides of the skillet, increase the heat to medium-high, and add the chicken pieces, skin-side down.
Brown the chicken on all sides, about 4-5 minutes per side.
Add the Tomatoes and Beer:
Once the chicken is browned, add the chopped tomatoes to the skillet.
Pour in the reserved beer marinade and the chicken broth.
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 30-40 minutes, or until the chicken is fully cooked and tender.
Serve:
Taste the sauce and adjust seasoning if necessary.
Garnish with fresh cilantro and serve with lime wedges on the side.
Pollo Borracho pairs well with rice, tortillas, or crusty bread to soak up the flavorful sauce.
Enjoy your flavorful and hearty Pollo Borracho!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
