Drunken Mexibird

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“Why did the chicken cross the road? Beats the living daylights out of me. In fact, I think it was a pretty stupid move on the chicken's part because this particular road ran along the U.S.-Mexican border and there just so happened to be a couple of hungry and tipsy Mexicans waiting on the other side of the road. The said Mexicans did not offer the chicken the option of returning to its safer starting point.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Season chicken with salt, pepper, and oregano (Mexican oregano is a different animal than the widely available Mediterranean oregano and it’s worth hunting for it; you can substitute a 50/50 mix of ground cilantro and Mediterranean oregano).
  3. In an ovenproof skillet, heat the olive oil and brown the chicken pieces on all sides.
  4. Remove the chicken from pan and set aside.
  5. Reduce the heat, add the onion and garlic, and cook for 5 minutes.
  6. Add the bay leaves, wine, tequila, and olives.
  7. Return the chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes.
  8. Remove and serve with Spanish rice or Mexican rice and other sides of your choosing.

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