Chicken marinated in oil and vinegar with olives and raisins, then baked with wine and brown sugar: Pollo Estofado.
Also known as Pollo Estofado, this stewed chicken recipe originated in Spain. You marinate the chicken for several hours (or overnight if you can) in a flavorful vinaigrette with oregano, garlic powder, olives, and raisins.
Then add some white wine and brown sugar and cook the chicken in its marinade. Tastes great with our Spanish rice!
Pollo Estofado (Baked Chicken with Raisins and Olives)
ingredients
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1/4 Cup Extra virgin olive oil
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1/4 Cup red wine vinegar
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2 teaspoon chopped Fresh oregano (or 1 teaspoon dried)
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1 teaspoon kosher salt
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1/2 teaspoon garlic powder
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hyphen freshly ground black pepper
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3 bay leaves
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1/2 Cup golden raisins
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1/4 Cup sliced or halved seeded green olives
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3 lb chicken parts
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1/2 Cup dry White wine
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2 tablespoon Brown sugar
method
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Make the marinade:
In a medium bowl, whisk together olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins, and olives.
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Marinate Chicken:
Prick the skin of the chicken with a fork or the tip of a sharp knife and add to the marinade, brushing well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate for several hours or up to overnight.
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Preheat the oven:
Preheat oven to 350°F.
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Place chicken in casserole dish, cover with marinade, wine, brown sugar:
Place the chicken in a 12 x 8 x 2 inch casserole dish. Add the wine to the marinade and pour over the chicken. Sprinkle the chicken all over with brown sugar.
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Bake:
Bake uncovered, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.
| nutritional information (per serving) | |
|---|---|
| 997 | calories |
| 60g | Fat |
| 23g | carbohydrates |
| 82g | protein |
