Best 6 Pollo En Vino Rojo Chicken In Red Wine Recipes

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Pollo en vino rojo, also known as chicken in red wine, is a classic Spanish dish that is both delicious and comforting. The combination of rich red wine, flavorful spices, and tender chicken creates a dish that is sure to impress your taste buds. This article will guide you through the process of making pollo en vino rojo, providing you with a step-by-step recipe and helpful tips to ensure that your dish turns out perfectly. Whether you are a seasoned cook or a beginner in the kitchen, this article will equip you with the knowledge and skills needed to create a mouthwatering pollo en vino rojo that will become a favorite in your home.

Let's cook with our recipes!

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 12

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

POLLO EN VINO ROJO - CHICKEN IN RED WINE



Pollo en Vino Rojo - Chicken in Red Wine image

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.

Provided by Cookin Kit

Categories     Chicken

Time 8h55m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)



Red Wine Roast Chicken (Poulet Roti Au Vin Rouge) image

Even in Bordeaux, arguably the wine capital of the world, sometimes you can't quite finish a whole bottle. That's when this marinade comes in handy. A loitering leftover glass of red wine can make for the perfect marinade. If leftover wine is a rare occurrence in your household, donate a little glass from your bottle of red and enjoy a spectacular dish to accompany the remainder of the bottle.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 11

2/3 cup red wine
6 tablespoons tomato paste
3 sprigs thyme, leaves picked
3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried
1/2 cup red wine vinegar
1 whole chicken, cut into 8 pieces (about 3 1/2 pounds)
Salt and freshly ground black pepper
18 ounces baby potatoes, washed
3 onions, quartered
6 carrots, peeled and quartered lengthwise
1/2 cup water

Steps:

  • Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
  • Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
  • Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
  • Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.

CLASSIC CHICKEN IN RED WINE



Classic Chicken in Red Wine image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

8 slices bacon, cut crosswise into thin strips
2 tablespoons olive oil
6 quarter chicken pieces (legs and thighs)
1 1/2 teaspoons kosher salt, plus more for chicken
Freshly ground black pepper
1 (1 pound) bag frozen pearl onions, thawed
8 cloves garlic, smashed
1 pound cremini mushrooms, halved
3 russet potatoes, peeled and cut into large rounds (thirds)
3 carrots, peeled and cut into 2-inch pieces
1/3 cup all-purpose flour
4 sprig fresh thyme
2 bay leaves
2 1/2 cups full-bodied red wine
2 cups low-sodium chicken broth
1/2 cup fresh parsley leaves, roughly chopped
3 tablespoons red wine vinegar

Steps:

  • Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
  • Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
  • Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)



Poulet au Vin Rouge (Chicken with red wine sauce) image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 chicken, 2 1/2 pounds, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup flour
1/4 cup peanut or corn oil
8 very small white onions, about 1/4 pound, peeled
1 1/2 cups dry red wine
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
  • Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
  • Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 31 grams, Carbohydrate 23 grams, Fat 49 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 1260 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN WITH WHITE WINE (POLLO AL VINO BIANCO)



Chicken With White Wine (Pollo Al Vino Bianco) image

Posted in response to a recipe request; recipe located in online search. Sounds like a keeper to me and I'll try it soon.

Provided by Impera_Magna

Categories     Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

4 lbs roasting chickens, cut up
1/4 cup flour
1 teaspoon salt (to taste) or 1 teaspoon pepper (to taste)
1/4 cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, chopped
2 medium carrots, grated
2 stalks celery, finely chop
1 cup cooked ham, diced (original recipe called for 1 slice ham, chopped so this is an estimate)
1/2 lemon, juice of
1/2 lb mushroom, sliced
1 1/4 cups dry white wine
1 cup chicken broth
1/2 teaspoon rosemary

Steps:

  • Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
  • Add chicken and fry until brown and crisp all over; remove to a plate.
  • Add onion, garlic, carrots, celery, and ham to pan; sauté over low heat until soft but not brown.
  • Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
  • Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.

Nutrition Facts : Calories 513.3, Fat 35.7, SaturatedFat 11.9, Cholesterol 138.1, Sodium 567, Carbohydrate 8.4, Fiber 1.2, Sugar 2.6, Protein 32

Tips:

  • Use a high-quality red wine for the best flavor. A bold, fruity wine will stand up to the other ingredients in the dish.
  • Marinate the chicken in the red wine mixture for at least 30 minutes, or up to overnight. This will help the chicken absorb the flavors of the wine and herbs.
  • Brown the chicken in a large skillet over medium heat before adding the red wine mixture. This will help to create a rich, flavorful sauce.
  • Bring the red wine mixture to a boil, then reduce the heat to low and simmer for at least 30 minutes, or until the chicken is cooked through. This will allow the flavors to meld and develop.
  • Serve the chicken with roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pollo en Vino Rojo is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The red wine sauce is rich and flavorful, and the chicken is tender and juicy. This dish is sure to be a hit with your family and friends.

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