Ingredients
2 1/2 lb large chicken pieces, with t, he skin attached
2 garlic cloves, peeled
1 small white onion, roughly sliced
1 cup reduced chicken broth
12 additional garlic cloves, peeled an, d minced
3 tbsp dried oaxacan or mexican oregano, s, tems removed
1 and roughly crumbled
2 tbsp additional chicken broth
1/2 tsp sea salt (or to taste)
Directions
Grilled Chicken with Oregano Serves 4 to 6
melted chicken far 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
Servings: 4 servings
Pollo Con Oregano Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
Experts have traced the existence of recipes back into distant history, at least as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, these, ancient cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During the time of the Roman Empire a man called Apicius compiled some documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the ancient chefs used many herbs, including many that are still in use today for example basil, mint and parsley. Over the following few hundred years, the wealthy families of Europe competed with each other to serve up the best banquets, and because of this chefs and their recipes were highly sought after. However, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and recording the recipes of their peers. The introduction of television brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Pollo Con Oregano recipe.
