Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis 3 tb Dried Oaxacan or Mexican
2 1/2 lb large chicken pieces, -oregano, stems removed
-with the skin attached And roughly crumbled
2 Garlic cloves, peeled 2 tb Additional chicken broth
1 sm White onion, roughly sliced 1/2 ts Sea salt (or to taste)
1 c Reduced chicken broth Melted chicken fat or
12 Additional garlic cloves, -oil for broiling
-peeled and minced

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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