| 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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