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                          CHICKEN IN A CLAY POT

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Whole chicken, about 3
                        -pounds, cut Into serving
                        -pieces
  11                    Cloves garlic, crushed
   1       tb           Coarse salt
   1       t            Freshly ground popper
   2       tb           Corn or vegetable oil
  20       sm           New potatoes, peeled
     3/4   c            Red wine vinegar
     1/2   c            Olive oil
   2       ts           Salt
   6                    Bay leaves
   2       tb           Each dried thyme and
                        -marjoram
   2                    Chiles serranos (optional)

  Hey++just found this one in a Cookbook Digest.  It
  might work well in the Romertopf.  Or the Chinese
  sandy pots for that matter.
  
  The traditional way to prepare this chicken dish from
  Michoacan, is in a clay casserole dish covered with a
  sealing layer of ground corn or masa. Small bits of
  the corn mixture break off and add a thickening
  texture to the sauce.  This modern version is much
  simpler to prepare.
  
  Rub the chicken with the garlic, salt, and pepper and
  refrigerate for 2 to 4 hours.
  
  In a large skillet, heat the corn oil, saute the
  chicken briefly and transfer to a cazuela or large
  pot.  In the same oil, lightly brown the potatoes,
  remove, and set aside.  Add the vinegar to the skillet
  and bring to a boil, scraping up browned bits from the
  bottom of the skillet. Pour the vinegar through a
  strainer over the chicken.
  
  Add the olive oil, salt, bay leaves, thyme, and
  marjoram to the chicken cazuela.  Bring to a boil over
  high heat, cover, and lower the heat. Every 10
  minutes, uncover and stir.  After 35 minutes, uncover,
  correct the seasonings, and add the chiles and
  potatoes. Cover and cook over low heat until the
  potatoes are tender, about 15 minutes.
  
  Makes 6 servings.
  
  From "Mexico the Beautiful" (Collins Publishers, $45.)
  
  Posted by Stephen Ceideberg; October 22 1992.
 


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