| 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 |
sm |
White onion, roughly sliced |
| 1 |
c |
Reduced chicken broth |
| 12 |
|
Additional garlic cloves, peeled and minced |
| 3 |
tb |
Dried Oaxacan or Mexican oregano, stems removed |
|
|
And roughly crumbled |
| 2 |
tb |
Additional chicken broth |
| 1/2 |
ts |
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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