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Prep 8 hrs
Cook 55 mins
This is a very tasty chicken dish that you are sure to enjoy. My husband lived in San Miguel de Allende as a child. We both absolutely love Mexican cuisine. This is our version of a recipe we found in a Better Homes and Garden Mexican Cookbook.
- 2 1⁄2-3 lbs broiler-fryer chickens, cut up
- 1⁄2 cup vinegar
- 1⁄4 cup olive oil or 1⁄4 cup cooking oil
- 1 small onion
- 1 clove garlic
- 1 bay leaf
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 slices bacon, cut up
- 1 (14 ounce) can diced tomatoes with jalapenos
- 1 carrot, chopped (1/2 cup)
- 1 cup dry red wine
- Place chicken pieces in plastic bag in deep bowl.
- Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
- Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
- In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
- Crumble bacon and set aside.
- Drain chicken reserving marinade.
- Brown chicken pieces in reserved bacon drippings, about 15 minutes.
- Drain off fat.
- Remove garlic and bay leaf from marinade.
- Pour marinade over chicken in skillet.
- Add drained tomatoes, carrot and wine.
- Cover and cook over low heat 35- 40 minutes or until chicken is tender.
- Remove chicken.
- Stir bacon into sauce; season with salt and pepper.
- Spoon over chicken.
This recipe is delicious! We will be using it again. It is very easy.