Pollo al Oregano

This is our version of fried chicken—except we don’t use any extra oil or fat. It gets crispy in its own luscious chicken fat that is rendered as it cooks. It sings with the beautiful floral aroma and flavor of oregano, which adds an herbaceousness to chicken that keeps it from being too heavy. I like my chicken super crispy, almost even burnt, so I let the chicken go until it gets really, really golden brown.