Mexican Drunk Chicken

Mexican Drunk Chicken

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
  1. 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.
  2. 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.

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