Advertisement
6–8
servings as an appetizerEasy
Published 2001
This Recipe Showcases the fruit-liqueur tradition of Xico, home of the Virués family, who gave me this dish. It features shredded chicken with classic Spanish accents, like green olives and almonds. Use a brand of liqueur close to the fairly low-alcohol, not terribly sugary original (Colonial Club is my usual choice).
Pollo en mora makes an excellent appetizer as well as a main dish. For the former, follow the directions below and serve with crisp-fried flour tortillas.