Ww 6 Points Pollo Borracho Drunken Chicken Recipe

Name: Ww 6 Points Pollo Borracho Drunken Chicken
Prep time: 15 min
Cook time: 48 min
Total time: 63 min
Yield: Serves 1 or more
Ingredients: Golden Raisin; Dry Sherry; 1/2 teaspoon salt; Fresh Ground Black Pepper; Skinless Chicken Breasts; Corn Oil; Onion; Blanched Almond; Garlic Cloves; Low Sodium Chicken Broth; Green Olives; Dried Thyme Leaves; Cider Vinegar; 2 tablespoons tequila; 1 tablespoon cornstarch; 1 tablespoon sugar

Indulge in this delicious and guilt-free Pollo Borracho (Drunken Chicken) recipe! This Weight Watchers-friendly Mexican dish is bursting with flavor, featuring tender chicken simmered in a rich sauce of sherry, olives, almonds, and spices. Made with either chicken breasts (5 points) or thighs (6 points), this recipe is perfect for a satisfying and healthy weeknight meal. Get ready for a flavor explosion that's surprisingly low in points!

Prep Time 15 mins

Cook Time 48 mins

Calories 268.8 kcal

Protein 62g

Rating 4.0 (1 Reviews)

Ww 6 Points Pollo Borracho Drunken Chicken

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ww 6 Points Pollo Borracho Drunken Chicken

Golden Raisin
Dry Sherry
1/2 teaspoon salt
Fresh Ground Black Pepper
Skinless Chicken Breasts
Corn Oil
Onion
Blanched Almond
Garlic Cloves
Low Sodium Chicken Broth
Green Olives
Dried Thyme Leaves
Cider Vinegar
2 tablespoons tequila
1 tablespoon cornstarch
1 tablespoon sugar

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How to Make Ww 6 Points Pollo Borracho Drunken Chicken

In a small saucepan, combine 1/2 cup raisins and 1/2 cup sherry.
Cook over low heat until it simmers, about 5 minutes.
Remove from heat and let stand for 10 minutes.
On a plate, combine 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Coat the skinned side of each chicken breast (or thigh) with the flour mixture.
Set chicken aside.
Heat 1 tablespoon olive oil in a medium non-stick skillet over medium-high heat.
Add chicken, flour-side down, and cook for 5 minutes until golden brown.
Turn chicken over and cook for 3 minutes.
Remove chicken from skillet and set aside.
In the same skillet, cook 1 medium onion, chopped, over medium heat, stirring frequently, for 8-10 minutes until lightly browned.
Add 1/4 cup slivered almonds and 2 cloves garlic, minced.
Cook, stirring frequently, for 3 minutes until almonds are golden brown.
Add 1 cup chicken broth, 1/2 cup green olives (pitted and sliced), 1 teaspoon dried thyme, and the reserved raisin mixture. Increase heat to high.
Cook, stirring occasionally, until the liquid is reduced by about a third, about 10-15 minutes.
In a small bowl, whisk together 2 tablespoons white wine vinegar, 2 tablespoons tequila, 1 tablespoon cornstarch, and 1 tablespoon sugar.
Add 1/4 cup of the cooking liquid to the vinegar mixture, whisking until smooth.
Pour the mixture into the skillet with the chicken and sauce.
Bring to a boil, then reduce heat to low.
Cook, stirring occasionally, until slightly thickened, about 2-3 minutes.
Add the reserved chicken to the sauce.
Simmer, basting chicken frequently with the sauce, for 5-10 minutes, or until the chicken is cooked through.
Serve immediately. Chicken thighs are 6 points per serving; chicken breasts are 5 points per serving.