| 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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