Grilled chicken with oregano - pollo con oreg

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

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