Serves: 4
Total Calories: 265
1. Preheat the oven to 350°. In a large nonstick skillet, heat the oil over medium heat, and cook the chicken about 5 minutes per side, or until golden brown on the outside but not cooked through. Season with salt, and transfer the chicken to an ovenproof casserole dish.
2. In the same skillet, cook the onion, garlic, and oregano 1 minute. Add the tomato and cook until the juices are reduced and the mixture is nearly dry. Stir in the broth, sherry, cinnamon, allspice, crushed pepper, and parsley. Bring to a boil and pour over the chicken in the casserole dish. Cover and bake the chicken 35 to 40 minutes, or until very tender. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Drunken Chicken recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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