Pollo Borracho Recipe
Chicken breast in a tequila-tampiquena red sauce. Served with sauteed vegetables and white rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken and Sauce
For the Sauteed Vegetables
For the White Rice
Method
Cooking the Chicken and Sauce
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Sear the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for about 6-7 minutes on each side until golden brown. Remove the chicken and set aside.
- 3
- 4
Add Ingredients to the Sauce
Stir in the tomato puree, tequila, chicken broth, chili powder, cumin, salt, and black pepper.
- 5
Combine Chicken and Sauce
Return the chicken breasts to the skillet, ensuring they are coated with the sauce. Reduce the heat to low, cover, and simmer for 20 minutes.
- 6
Garnish
Once cooked, sprinkle with fresh cilantro before serving.
Cooking the Sauteed Vegetables
- 7
Prepare the Vegetables
Slice the bell pepper, zucchini, and julienne the carrot.
- 8
Saute the Vegetables
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell pepper, zucchini, and carrot. Season with salt and black pepper and sauté for about 5-7 minutes until they are tender-crisp.
Cooking the White Rice
- 9
Rinse the Rice
Rinse the white rice under cold water until the water runs clear to remove excess starch.
- 10
Cook the Rice
In a pot, bring 4 cups of water to a boil. Add the rinsed rice and 1 teaspoon of salt. Reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and water is absorbed.
- 11
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.