Drunken Mexibird

READY IN: 1hr 10mins
Recipe by Millereg

Why did the chicken cross the road? Beats the living daylights out of me. In fact, I think it was a pretty stupid move on the chicken's part because this particular road ran along the U.S.-Mexican border and there just so happened to be a couple of hungry and tipsy Mexicans waiting on the other side of the road. The said Mexicans did not offer the chicken the option of returning to its safer starting point.

Top Review by Pierre Dance

Why did the chicken cross the road? To accept an invitation to dinner, why else? This particular dinner was well worth it. You didn't say light or dark Tequila so I first made it with light and the second time with dark, I think the dark lends a better flavor but the light wasn't too bad either. The third time I added a bit (1/4 tsp) of crushed Red Chili flakes at step 5. I Usually serve it with my own spanish rice (Pierre's spanish Rice #77908), salad dressed with Key Lime juice and a nice Sangria (Cuestick Tasty Sangra #69522 is pretty good but then I've hardly met a sangria I didn't like.). Mexican Oregano and most other top quality spices is available at www.worldspice.com , their stuff is always as fresh as possible and they don't grind anything unless you request them to, but they don't recommend it. It's best to keep spices whole and grind just before use. Until a year or so ago I didn't know that but it is true. Thanx for posting this great recipe. Pierre

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Season chicken with salt, pepper, and oregano (Mexican oregano is a different animal than the widely available Mediterranean oregano and it’s worth hunting for it; you can substitute a 50/50 mix of ground cilantro and Mediterranean oregano).
  3. In an ovenproof skillet, heat the olive oil and brown the chicken pieces on all sides.
  4. Remove the chicken from pan and set aside.
  5. Reduce the heat, add the onion and garlic, and cook for 5 minutes.
  6. Add the bay leaves, wine, tequila, and olives.
  7. Return the chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes.
  8. Remove and serve with Spanish rice or Mexican rice and other sides of your choosing.

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