Go Back
pollo borracho recipe

Pollo Borracho

One of the best and quickest chicken tapas recipe! Create Spanish vibes in your home with a great drunken chicken recipe. It's a great option for a main course at dinner, or served as tapas for appetizer. Let's now see the beer chicken recipe, the Pollo Borracho recipe!
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 4 servings


  • 500 g Chicken breast can be tighs, or dromstick too
  • 1 large Tomato
  • 1 big Onion preferebly yellow/white
  • 1 tbsp Extra Virgin Olive Oil
  • 250 ml Blonde Beer filtered
  • 1/2 tsp Black Pepper
  • 1/3 tsp Salt


  • If you're going with chicken breast, your first step in a pollo borracho recipe is to chop the chicken breast into smaller pieces. like 5-6cm long and width.
  • To make the drunken chicken, the next step is to clean the onion. Slice on long shapes the onion and dice into small cubes the tomato.
  • When you're ready, heat up the oil in a skillet and put the onion in first, then cook until translucent.
  • After 3-4 minutes of cooking on medium heat, add the tomatoes too. Add the chicken in it with the diced tomatoes. Saute it for about 10 minutes on medium heat, and turn the chicken pieces once one side is ready.
  • Turn the heat down, and leave it to cook for another 5 minutes. Add the beer, and slow-cook it for 15 minutes. Make sure it has enough beer under, so it doesn't get burned! Cook until almost all the beer evaporates. Keep some of it to remain saucy.


Enjoy the Pollo Borracho recipe! One of the best beer chicken recipes out there!
Keyword spanish food, spanish recipe, spanish tapas, tapas