Pollo Con Oregano
Yield
4 servingsPrep
15 minCook
35 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken pieces
with the skin attached |
|
| 2 | each |
garlic cloves
peeled |
|
| 1 | small |
white onion
roughly sliced |
|
| 1 | cup |
chicken broth
reduced |
|
| 12 | each |
garlic cloves
peeled and minced, additional |
|
| 3 | tablespoons |
oregano
roughly crumbled |
*
|
| 2 | tablespoons |
chicken broth
additional |
|
| ½ | teaspoon |
sea salt
(or to taste) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken pieces
with the skin attached |
|
| 2 | each |
garlic cloves
peeled |
|
| 1 | small |
white onion
roughly sliced |
|
| 237 | ml |
chicken broth
reduced |
|
| 12 | each |
garlic cloves
peeled and minced, additional |
|
| 45 | ml |
oregano
roughly crumbled |
*
|
| 3E+1 | ml |
chicken broth
additional |
|
| 2.5 | ml |
sea salt
(or to taste) |
|
Directions
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 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.
