Grilled chicken with oregano - pollo con oregano
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| 2 | 1/2 lb large chicken pieces, with the skin attached | |
| 2 | Garlic cloves, peeled | |
| 1 | small | White onion, roughly sliced |
| 1 | cup | Reduced chicken broth |
| 12 | Additional garlic cloves, peeled and minced | |
| 3 | tablespoons | Dried Oaxacan or Mexican oregano, stems removed |
| And roughly crumbled | ||
| 2 | tablespoons | Additional chicken broth |
| ½ | teaspoon | Sea salt (or to taste) |
| Melted chicken fat or oil for broiling | ||
Directions
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