Pollo Estofado (Baked Chicken with Raisins and Olives)
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons fresh oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Dash Dash pepper
- 3 bay leaves bay leaves
- 1/2 cup golden raisins
- 1/4 cup green olives
- 3 pounds chicken
- 1/2 cup white wine
- 2 tablespoons brown sugar
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Instructions
- In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.
- Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight.
- Preheat the oven to 350°F.
- Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar.
- Bake uncovered, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.
Source
Original recipe: View Original
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