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Grilled Chicken With Oregano - Pollo Con Oreg

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      Title: GRILLED CHICKEN WITH OREGANO - POLLO CON OREG
 Categories: Mexican, Poultry
      Yield: 4 Servings
 
           Jim Vorheis
      2    1/2 lb large chicken pieces,
           -with the skin attached
      2    Garlic cloves, peeled
      1 sm White onion, roughly sliced
      1 c  Reduced chicken broth
     12    Additional garlic cloves,
           -peeled and minced
      3 tb Dried Oaxacan or Mexican
           -oregano, stems removed
           And roughly crumbled
      2 tb Additional chicken broth
    1/2 ts Sea salt (or to taste)
           Melted chicken fat or
           -oil for broiling
 
  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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