Pollo Borracho (Cuban)

• 4 -5 lbs whole chickens, cut into 8 serving pieces
• salt
• pepper
• 1/2 teaspoon dried oregano
• 1/4 cup olive oil, Spanish
• 3 garlic cloves, minced
• 1 large onion, thickly sliced
• 1 bay leaf
• 1/2 cup dry white wine
• 1/2 cup light rum
• 3/4 cup large green Spanish olives, unpitted

1. Wash the chicken pieces, pat dry with paper towels, and season with salt, pepper and oregano.
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. Brown the chicken pieces on both sides.
4. Remove the chicken from the pan and set it aside.
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. Add the bay leaf, wine, rum and olives and stir to incorporate.
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. Remove the bay leaf and serve.
9. Delicious with white or yellow rice.

chickens, salt, pepper, oregano, olive oil, garlic, onion, bay leaf, white wine, light rum, green spanish olives

Taken from www.food.com/recipe/pollo-borracho-cuban-233116 (may not work)