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.

ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)

Steps:

• In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
• Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
• Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
• Garnish with peas, pimientos, and parsley and 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 POINT BACON CHICKEN MELT

Steps:

• Preheat oven to 400 degrees.
• Wrap two bacon slices around each chicken breast.
• In a small skillet, place the chicken breast with the bacon and cook until the bacon is done.
• Place the chicken into a baking dish and bake for 10-20 minutes until done.
• Remove from oven and sprinkle with cheese. Bake for 2-3 minutes until cheese melts.
• Top with tomatoes.
• For different versions, try adding a sauce like ranch or barbecue (but remember to add on any extra points for this) or add more toppings like mushrooms, green onions, etc.

WW 6 POINTS - SWEET-AND-SOUR PORK

Steps:

• Combine the pork with 1 tablespoon of the cornstarch in a medium bowl; toss well to soat and set aside. Combine the remaining 1 tablespoon cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
• Heat a nonstick wok or a large, deep skillet ower medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is cooked just through, 1-2 minutes.

BORRACHO CHICKEN ( DRUNKEN / BEER CAN CHICKEN )

Steps:

• Season the chicken inside and out with salt and pepper. Fill the can of beer with finely chopped onion and garlic and a generous amount of jalapeno juice. Put the beer can inside the chicken's cavity and prop the chicken on the grill. Cook over indirect heat for about 1 to 1 1/2 hours with the grill lid closed.