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| Grilled Chicken With Oregano - Pollo Con Oregano
2 1/2 pounds of large chicken pieces, with the skin attached
2 Garlic cloves, peeled
1 small White onion, roughly sliced
1 cup of reduced chicken broth
12 Additional garlic cloves, peeled and minced
3 tablespoons of dried Oaxacan or Mexican oregano, stems removed
& roughly crumbled
2 tablespoons of additional chicken broth
1/2 teaspoon of Sea salt (or to taste)
Melted chicken fat or oil for broiling |
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Put the chicken pieces into a sauté 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 are 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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