Mexican Oregano Chicken

Inspired by Guelaguetza - Los Angeles, CA

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One thing I appreciate about chicken is how easy it is to throw together. In fact, I used this recipe as a quick dinner one evening with no intention of adding it here on the site. However, it turned out so dang tasty that I had to share. Garlic and oregano? What’s not to like? This might be one of the best books I’ve picked up in awhile.

Parts of this recipe were adapted from Bricia Lopez’s recipe for “Pollo al Oregano (Oregano Fried Chicken)” in her cookbook Oaxca which incorporates many of the flavors that can be found at her family’s famous restaurant in Los Angeles, California - Guelaguetza.

INGREDIENTS

OREGANO CHICKEN (Comfortably serves 4):

  • 1 small whole chicken (or 2-3 lbs of chicken with skin on)

  • 1 TBS Salt

  • 10 whole peppercorns

  • 1 ½ TBS Mexican oregano

  • ⅛ tsp cumin seed

  • 12 garlic cloves (about 1 head of garlic)

  • 2 TBS fresh lime juice

  • 1 lb Yukon Gold potatoes

  • Olive oil

  • Salt and pepper to taste

GO FOR IT

OREGANO CHICKEN:

  1. Cube potatoes into 1 inch pieces, sprinkle with salt and pepper, drizzle with olive oil, then place on a baking sheet and cook for 25 minutes in a 425° oven

  2. If using a whole chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)

  3. Season chicken with salt and lime juice, then let set while you prepare oregano mix

  4. Using a mortar and pestle, grind to combine oregano, garlic cloves, peppercorns, and cumin seeds (if you do not have a pestle and mortar mix all ingredients in a food processor or mince garlic and grind all dry ingredients in a spice grinder)

  5. Afterwards, use a dutch oven or large skillet and bring 2 cups of water to a boil, then bring to a simmer and cook chicken uncovered for 30 minutes

  6. When water evaporates, add 2 TBS of olive oil, lower heat, and toss in spices,

  7. Let chicken brown on all sides (and spices to cook) while turning, tossing, and scraping up any brown bits on the pan (should be 2-3 minutes per side)

  8. Add in potatoes and toss to crisp for an additional 2 minutes

  9. Remove from heat, season with salt and pepper to taste, and serve hot

NOTES:

This will seem like too much garlic but this is why it’s so important to toss it in while you let the chicken brown. If not, you’ll just be eating an excessive amount of raw garlic which will be very overwhelming and spicy on the tongue. By allowing it to cook down a bit while the chicken browns, you’ll neutralize that power to a very tasty level. Additionally, don’t be afraid to adjust your garlic and oregano levels as you see fit.

Furthermore, you do not have to break down a whole chicken. Use what you like best. But please don’t use skinless. With not much oil in the pan for such a large amount of chicken, the fat from the skin is what will help cook and brown your chicken during the cooking process.