Pollo Borracho (Cuban)

1. 1

   Wash the chicken pieces, pat dry with paper towels, and season with salt, pepper and oregano.

2. 2

   In an oven-proof skillet large enough to hold the chicken pieces without crowding, heat the olive oil over medium heat until fragrant.

3. 3

   Brown the chicken pieces on both sides.

4. 4

   Remove the chicken from the pan and set it aside.

5. 5

   Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6-8 minutes, adding more oil if necessary.

6. 6

   Add the bay leaf, wine, rum and olives and stir to incorporate.

7. 7

   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.

8. 8

   Remove the bay leaf and serve.

9. 9

   Delicious with white or yellow rice.

* Per serving · 4 servings · Values may vary.