Y’all thought I was kidding about the Pollo Pendejo, right?  Nope, that is the name of Ingrid Hoffman’s fabu recipe and, to quote her, “the literal translation of this dish is ‘idiot chicken,’ probably because it’s really difficult to mess it up.”

So, when you are ready for your kitchen rock star moment, put on that apron, grab that Corona (and an extra one for “Chef’s Perogative”) and let’s get to cookin’, shall we?

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Foolproof Chicken (Pollo Pendejo)

Recipe courtesy of Ingrid Hoffman, Simply Delicioso!

Ingredients:

• 3 tbsp. adobo (I used Goya – but I think I’m going to attempt to make Ingrid’s Delicioso Adobo next time)
• 3 tbsp. Worcestershire sauce
• 4 boneless, skinless chicken breast halves trimmed of excess fat, rinsed and patted dry and cut into 1 1/2 inch chunks
• 1 tbsp. olive oil
• 4 tbsp. unsalted butter
• 1 medium yellow onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 1 cup light beer
• 1 8-oz package of sliced mushrooms (baby bellas work fab. in this dish)

Preparation:

1. Place the adobo and Worcestershire sauce in a gallon-size resealable plastic bag.  Add the chicken and turn to coat.  Refrigerate the chicken for at least 30 minutes or overnight.
2. Heat the oil and butter in a large skillet over medium-high heat.  Once the butter has melted, add the onion and garlic.  Reduce the heat to medium and cook, stirring occasionally, until the onion is soft and starts to brown, about 5 minutes.
3. Remove the chicken from the marinade and reserve the leftover marinating liquid.  Pat the chicken dry with paper towels. 
4. Add the chicken to the skillet and cook until it is browned on all sides, about 10 minutes. 
5. Add the reserved marinating liquid, the beer and the mushrooms; bring to a simmer and cook until the sauce is think with a consistency like heavy cream, about 15 minutes. 
6. Remove from heat and serve over buttered noodles or mashed potatoes.

Serves 4-6

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