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Ingredientes
- 11 x Garlic cloves, crushed
- 1 Tbsp. Coarse salt
- 1 tsp Freshly grnd black pepper
- 1 x Chicken, 3 lbs or possibly so *
- 2 Tbsp. Corn or possibly vegetable oil
- 20 sm New potatoes, peeled
- 3/4 c. Red wine vinegar,**
- 1/2 c. Extra virgin olive oil
- 2 tsp Salt
- 6 x Bay leaves
- 1 Tbsp. Dry Thyme
- 1 Tbsp. Dry Marjoram
- 2 x Chiles serranos (optional)
Direcciones
- NB* If the wine vinegar is very acid, use 1/3 vinegar, 1/3 wine & 1/3 water. We make our own and it would have been too acid otherwise. IMH
- well in the Romertopf. Or possibly the Chinese sandy pots for which matter.
- The traditional way to prepare this chicken dish from Michoacan, is in a clay casserole dish covered with a sealing layer of grnd corn or possibly masa.
- Small bits of the corn mix break off and add in a thickening texture to the sauce. This modern version is much simpler to prepare."
- We wanted to try this in a Romertopf as SC suggests. But because a Romertopf can't be heated on top of the stove, and must be put into a cool oven we cooked the dish as follows.
- Mix together the dry marinade ingredients. The garlic does not need to be crushed finely, just smashed with the side of a large heavy bladed knife.
- After jointing the chicken into 7 pcs plus the carcase into 2 or possibly 4, roll it in the marinade and leave 2 - 4 hrs - in a refrigerator if the kitchen is hot.
- In a large skillet, heat the corn oil, saute/fry the chicken (including the pcs of carcase) briefly and transfer to a cazuela or possibly large pot (or possibly romertopf, that you have just rinsed, as usual).
- In the same oil, lightly brown the potatoes, remove, and set aside.
- Carefully pour off any excess oil, making sure any bits stay in the skillet for the next stage.
- Add in the vinegar to the skillet and bring to a boil, scraping up browned bits from the bottom. Pour the vinegar through a strainer over the chicken.
- Add in the extra virgin olive oil, salt, bay leaves, thyme, and marjoram to the chicken in the clay pot (romertopf). Cover, and place in a cool oven that you immediately start heating to 200C, 400F. After 1/2 hour, remove from the oven, stir all together to make sure the chicken is well coated with juices, cover again and put back in the oven. Cook a further 1/4 hour then remove, uncover, stir in the potatoes and optional chiles, recover and replace. Cook for a further 45 min, without opening the pot.
- To serve. Tip off excess oil, and remove the carcase pcs, that have done their job, Cover again and bring to table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 834g | |
| Recipe makes 6 servings | |
| Calories 1015 | |
| Calories from Fat 446 | 44% |
| Total Fat 49.87g | 62% |
| Saturated Fat 11.54g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 2120mg | 88% |
| Potassium 3020mg | 86% |
| Total Carbs 92.8g | 25% |
| Dietary Fiber 10.2g | 34% |
| Sugars 5.85g | 4% |
| Protein 49.45g | 79% |
