Pollo Borrocho Pasta (Drunken Chicken Pasta)

It's been a long time since I created something I wanted to add to this blog. Last night Hubby and I came up with a new recipe that everyone loved so much that it made me want to actually write it all down. My super smarty-pants daughter came up with the perfect name for our new favorite dish.

I confess, more than one of us raided the leftovers for breakfast this morning and it was so good! Smokey grilled chicken, mexican spices and creamy, ever-so-slight beer flavor? Oh Em Gee!

Here it is, we hope you will enjoy it as much as we do!

Pollo Borracho Pasta

(Drunken Chicken Pasta)

4 large boneless/skinless chicken breasts – grilled and julienned

2 boxes of Penne Pasta – cooked al dente

1 bunch of cilantro- half finely chopped for sauce and half kept for toppings

1 bunch of scallions- chopped

1 small pkg frozen corn

1 small can of black beans- rinsed

1 large each: green pepper, yellow pepper and red pepper- chopped

2 large yellow onions- chopped

1 tall Heineken beer(approx 20 oz)- room temperature

1 small carton of cream (Not heavy cream)

Cotija cheese- crumbled

Avocados – sliced or diced for topping

Seasonings:

2 Tbsp chicken base

1 tsp. ground coriander

1 Tbsp Cumin

2 tsp granulated garlic

1 tsp onion powder

½ tsp cayenne pepper

Salt and pepper to taste

“The Gourmet Collection Spice Blends Chilli and Lime” spice blend (found this at the grocery store and love it!)

Rub chili and lime spice onto chicken breasts and grill over apple wood (Or do what you can. We are spoiled by our Grill Sergeant!)  You could also propane grill or sauté the chicken if necessary, but do not cook all the way through! You want the chicken slightly pink when you julienne it and add it to the vegetable/beer mix.

Chop peppers and onions, sauté until the onions are translucent. Add full can of room temperature beer. Bring to a boil and add sliced, par-cooked chicken. Add half of the cilantro (finely chopped to release the flavors) and all spices and simmer on high until chicken is cooked through.  I added more of the chili and lime seasoning until it had a strong flavor, knowing the cream would mellow it out.

Once chicken is cooked, add the cream and thicken with approx. 2 Tbsp of corn starch or until the consistency of a thick sauce.  Rinse the black beans and gently stir into thickened sauce. Reduce temperature to low while you cook your pasta al dente.

Spoon sauce over pasta and serve hot. Top with scallions, fresh tomatoes and avocados. Add cilantro to taste and sprinkle cotija cheese over the top.   Enjoy!