Name: Chicken with Oregano (Pollo con Oregano)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 1 small onion, unpeeled; ½ teaspoon black peppercorns; 5 garlic cloves, unpeeled; 1 teaspoon salt, or to taste; 2 teaspoons dried Oaxacan oregano or 1 teaspoon dried Mexican oregano; ¼ cup vegetable oil; One 3½- to 4-pound chicken, cut in serving pieces; 2 bay leaves

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

This is a favorite dish at food stalls in the markets. It is also popular with home cooks, since it can be marinated until just before the final sautéing and fits easily into any schedule. The combination of flavors is typical of simple, everyday Oaxacan cooking.

Ingredients

5 garlic cloves, unpeeled
One 3½- to 4-pound chicken, cut in serving pieces
2

Method

Peel 3 of the garlic cloves and reserve.

Place the chicken, bay leaves, onion, remaining 2 unpeeled garlic cloves, peppercorns, and salt in a medium-size saucepan or small stock pot with just enough cold water to cover by 1 inch. Bring to a boil over high heat; immediately reduce the heat to low and skim off any foam that rises to the top. Cover the pot and simmer just until the chicken