Drunken Chicken

Pollo Borracho

Preparation info
  • Serves

    4 to 8

    • Difficulty


Appears in
La Comida del Barrio

By Aarón Sánchez

Published 2003

  • About

My mom has a version of this on her menu at Zarela. The beauty of this dish is that you can throw everything in the pot and walk away. The result is deep flavor and a smell to die for. Tequila is acidic and tenderizes the meat, creating a moist chicken. It’s an easy preparation and the ingredients are very accessible.


  • 1 whole frying chicken (about pounds), cut into 8 serving pieces
  • 1 tablespoon


Rinse the chicken pieces and pat them dry; season with the oregano, salt, and pepper.

Coat a large Dutch oven or ovenproof skillet with the oil and place over medium-high heat. When the oil just begins to smoke, add the chicken pieces, skin-side down; you may have to work in batches. Brown the chicken for 6 minutes on each side and then remove it to a platter.