Mexican Coq au Vin

Ingredients

While the French Coq au Vin traditionally uses red wine, this Mexican version incorporates Mexican red wine and spices such as cumin, chili powder, and cilantro to give it a distinct Mexican flair. Additionally, the dish is served with Mexican side dishes and drinks to complement the flavors. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 cup (240 ml) Mexican red wine 1 cup (240 ml) Mexican red wine
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 2 teaspoons cumin 2 teaspoons cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 cup (120 ml) chopped fresh cilantro 1/2 cup (120 ml) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, tomatoes, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened.
3. 3.
   Return the chicken to the pot and pour in the Mexican red wine and chicken broth. Add the cumin, chili powder, dried oregano, salt, and pepper. Stir well to combine.
4. 4.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1 hour or until the chicken is tender and cooked through.
5. 5.
   Stir in the chopped cilantro and let the dish simmer for an additional 5 minutes.
6. 6.
   Serve the Pollo en Salsa de Vino hot with Mexican rice and warm tortillas.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and tenderness.
• Mexican red wine — Choose a full-bodied Mexican red wine, such as a Cabernet Sauvignon or Merlot, to enhance the flavors of the dish.
• Cilantro — Fresh cilantro adds a vibrant and aromatic touch to the dish. If you're not a fan of cilantro, you can substitute it with fresh parsley.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot during the last 10 minutes of cooking.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and flavorful meal.

Serving advice

Serve the Pollo en Salsa de Vino with Mexican rice, warm tortillas, and a side of refried beans. Garnish with fresh cilantro and a squeeze of lime juice for added freshness.

Presentation advice

Arrange the chicken pieces on a platter and pour the sauce over them. Sprinkle some chopped cilantro on top for a pop of color. Serve with the side dishes on separate plates or bowls for an appealing presentation.