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South American   -   Pollo Borracho (Argentina)   adapted from Latin American Cooking

Description
Ingredients
  • 1 Tablespoon Butter
  • 4 Chicken Breast
  • 1/4 Teaspoon Cumin
  • Salt And Pepper -- to taste
  • 1/4 Teaspoon Coriander
  • 1/4 Cup White Wine Vinegar
  • 2 Cups Dry White Wine
  • 1 Cup Chicken Stock
  • 3 Cloves Garlic -- chopped
  • 12 Pimiento Stuffed Olives
Directions Melt butter in dutch oven. Season chicken with salt, pepper, cumin in coriander. Layer ham, chicken, ham, chicken, ham. Add everytilng but olives. Cover, simmer 45 minutes. Rinse olives in cold water. Garnish with olives & serve. IF you like sauce, thicken with flour and serve atop.
Serves 4
Time to Make 0:00



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