Grilled Chicken With Oregano - Pollo Con Oreg Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
2 1/2 lbs: 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 tbsp: Dried Oaxacan or Mexican oregano, stems removed
And roughly crumbled,
2 tbsp: Additional chicken broth,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp