Sunday, April 17, 2005
POLLITOS en VINO ROJO (Chickens in Red Wine)
2 whole chicken (cut up)
herbs (we used approx. 2 tbs. oregano (a lot), teaspoon basil, dash of paprika, and teaspoon of thyme).
salt and pepper
Cut chicken in pieces (if not already cut) and marinate for 24 hours in the oil, vinegar, sliced onion, whole garlic, herbs, salt and pepper.
Cut bacon in cubes, place on fire and in the fat cook the chopped tomatoes, spring onions and chopped carrots. Cook 5 minutes, add the chicken and the strained marinade, then the wine. Cook gently until chicken is tender. Serves 4-6.
(This makes enough sauce that you could add more chicken to it if you desire)
It shoooore wuz good!