Chicken marinated in oil and vinegar with olives and raisins, then baked with wine and brown sugar. Pollo Estofado.
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Dash of pepper
- 3 bay leaves
- 1/2 cup golden raisins
- 1/4 cup sliced or halved pitted green olives
- 3 pounds chicken parts
- 2 tablespoons brown sugar
- 1/2 cup dry white wine
1 Make marinade: In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.
2 Marinate the chicken: Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight.
3 Place chicken in baking dish, cover with marinade, wine, brown sugar: Pre-heat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar.
4 Bake: Bake uncovered at 350°F, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.