Sweet, spicy y muy delicioso

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By Adriana Castro

“A meal without wine is like a day without sunshine.”
– Jean Anthelme Brillat-Savarin

This quote serves as my personal mantra and I have it mind with this recipe for Pollo Enchilado as it incorporates two kinds of wine in the preparation. This recipe has been in my family for three generations, and over time it has morphed and gained personal twists and accents.

My addition is to marinate the chicken in Barefoot Chardonnay. Bathing the chicken in this wine prior to cooking allows it to absorb the buttery, rich flavors of green apple, peach and its hints of honey and vanilla.

The second wine is useds when making the sauce. In my family, good sauce is the key to any successful recipe.  I use Barefoot White Zinfandel as the secret sazón in the Adobo sauce.  The refreshing taste of fresh pineapple, ripe strawberry, and sweet citrus balances out the heat of the chilies.

The result is both sweet and spicy. From my family to yours, please enjoy this recipe for Pollo Enchilado with a cold crisp glass of Barefoot Moscato, a deliciously sweet styled wine that pairs perfectly with spicy Mexican food.  Cheers!

For more “Cooking with Barefoot” recipes, visit

Pollo Enchilado

1 whole chicken
6 onions cut in fourths
4 garlic heads cut in half
1 bottle of Barefoot Chardonnay
1 ½ cups of butter
4 cups of water

The Salsa:
30 chiles ancho (the dry version of poblano chilies)
15 chiles guajillos
½ cup of vinegar
3 cups of Barefoot White Zinfandel
3 cups of water
4 onions cut in fourths
8 cloves of raw garlic, 8 cloves of grilled garlic
2 tablespoons of oregano
1 ½ tablespoons of mashed cumin
Salt to taste, 1 tablespoon of pepper
1 ½ cups of olive oil
4 slices of onions

Preparation of chicken: You will need a large deep container. First add onions and garlic to the bottom of container. Then add chicken and bathe chicken with the bottle of Chardonnay and leave to marinate for two hours in the refrigerator.

Preparation of Adobo (salsa): Soak all chilies in the vinegar, wine and water for 30 minutes. After 30 minutes transfer all into the blender. Blend with the onions, raw garlic, grilled garlic, oregano, salt and pepper. Blend twice to obtain a better mix of all ingredients. (Make sure that it is not lumpy. Reserve extra sauce to top dish before serving).

Heat up olive oil in a saucepan and fry the slices of onion, add the chili sauce and cook on low to medium heat for one hour. (Add salt if needed).  Grease/smear the chicken with the butter. Then grease/smear the chicken with the salsa. Make sure to have salsa underneath, all around and inside the chicken. Place the onions around the chicken.

Pre-heat oven to 400 degrees and cook for 1 hour or until tender.

For presentation: Garnish with sliced avocado, radish and sliced onions.

Pairs well with: Barefoot Moscato or Pinot Grigio to cut the spice a bit or if you’re feeling like red, Cab goes really nicely, too.

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