Mexican Drunk Chicken
By George Harvey Bone.
Pollo En Pulque, to give it its proper name, is a Tex-Mex staple. Serves 8.
4 chicken breasts with skin on
4 leg quarters with skin on
2 tbsp olive oil
1 small white onion, peeled
3 cloves garlic, crushed
350ml (¾ pint) chicken stock
1 large very ripe tomato, diced
1 large fresh chilli pepper, chopped
1 tsp allspice
½ cinnamon
10 small potatoes
1 can medium-dark beer
Preheat the oven to 375F/190C/Gas Mark 5. In a medium pan, sauté the onion and garlic in the oil until soft. Pour this into a large casserole dish and place the chicken on top. Add the beer, stock, tomato, chillies, allspice, cinnamon and a pinch of salt.
Cover the dish, and place the casserole in the oven and bake for 30 minutes. Add the whole potatoes and back for another 30 minutes, then finally uncover and cook for another 15 minutes, until browned on top. Serve with rice.
ABOUT THE AUTHOR
George Harvey Bone is an aesthete, gourmand and a recovering teetotaller. He was formerly employed by the wine trade before turning his attentions to the kitchen. He’s also a fictional character, cruelly manipulated by 3:AM editor James Bridle into producing a cookbook.
Cooking With Booze will be published by Snowbooks in October 2007.
First published in 3:AM Magazine: Friday, September 28th, 2007.
