Instructions:

Melt butter in Dutch oven. Season chicken with salt, pepper, cumin in coriander. Add everything but olives.

 Cover, simmer 45 minutes. Rinse olives in cold water. Garnish with olives & serve. If you like sauce, thicken with flour and serve atop.

 Pollo Borracho

Ingredients:                                

1 Tablespoon Butter

4 Chicken Breast

1/4 Teaspoon Cumin

Salt And Pepper -- to taste

1/4 Teaspoon Coriander

1/4 Cup White Wine Vinegar

2 Cups apple juice (appletiser)

1 Cup Chicken Stock

3 Cloves Garlic -- chopped

12 Pimiento Stuffed Olives
 
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