Grilled Chicken With Oregano - Pollo Con Oreg Recipe

Mexican Recipes To-Go

Mexican Chicken Recipes

Ingredients:

1 jim vorheis
2 1/2 lb large chicken pieces, with t, he skin attached
2 garlic cloves, peeled
1 small white onion, roughly sliced
1 cup reduced chicken broth
12 additional garlic cloves, peeled an, d minced
3 tbsp dried oaxacan or mexican oregano, s, tems removed
1 and roughly crumbled
2 tbsp additional chicken broth
1/2 tsp sea salt (or to taste)
1 melted chicken fat or oil for broil, ing

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

Servings: 4

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Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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