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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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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