Ingredients for Drunken Mexibird
- Frying Chickens
- Dried Mexican Oregano
- Extra Virgin Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- Dry White Wine
- 1/4 cup tequila
- Spanish Olives
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How to Make Drunken Mexibird
- Preheat oven to 375°F (190°C).
- Season 4 bone-in, skin-on chicken thighs (about 2 lbs) generously with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.
- Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Brown the chicken pieces on all sides, about 3-4 minutes per side.
- Remove chicken from skillet and set aside.
- Reduce heat to medium. Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Cook for 5 minutes, or until softened.
- Stir in 2 bay leaves, 1/2 cup dry white wine, 1/4 cup tequila, 1/2 cup pitted Kalamata olives (halved), and 2 tbsp chicken broth.
- Return chicken to the skillet. Cover and transfer to the preheated oven. Bake for 40-45 minutes, or until the chicken is cooked through and the juices run clear.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh cilantro (optional) and serve with Spanish rice and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
8g
Fat
120g
Carbs
2g
