Ingredients Jump to Instructions ↓

  1. Jim Vorheis 2 1/2 lb large chicken pieces,

  2. -with the skin attached 2 Garlic cloves, peeled

  3. 1 sm White onion, roughly sliced

  4. 1 c Reduced chicken broth

  5. 12 Additional garlic cloves,

  6. -peeled and minced 3 tb Dried Oaxacan or Mexican

  7. -oregano, stems removed And roughly crumbled 2 tb Additional chicken broth

  8. 1/2 ts Sea salt (or to taste)

Instructions Jump to Ingredients ↑

  1. Melted chicken fat or -oil for broiling Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes. Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary. The Art of Mexican Cooking From the collection of Jim Vorheis


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