Side Pannel
Pollo Con Oregano
Pollo Con Oregano
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Poultry
Ingredients List
- 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)
Directions
Grilled Chicken with Oregano Serves 4 to 6
melted chicken far or oil for broiling
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
melted chicken far or oil for broiling
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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