Grilled Chicken With Oregano – Pollo Con Oreg

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CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Mexican, Poultry	4	Servings

INGREDIENTS

		Jim Vorheis
2		1/2 lb large chicken pieces
		with the skin attached
2		Garlic cloves, peeled
1		White onion, roughly sliced
1	c	Reduced chicken broth
12		Additional garlic cloves
		peeled and minced
3	T	Dried Oaxacan or Mexican
		oregano stems removed
		And roughly crumbled
2	T	Additional chicken broth
1/2	t	Sea salt, or to taste
		Melted chicken fat or
		oil for broiling

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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