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Ingredientes
- 3 lb Chicken cut in serving pieces.
- 11 x Garlic cloves crushed
- 1 Tbsp. Coarse salt
- 1 tsp Black pepper, freshly grnd or possibly to taste
- 2 Tbsp. Corn oil
- 20 sm New potatoes peeled
- 3/4 c. Red wine vinegar
- 1/3 c. Extra virgin olive oil
- 6 x Bay leaves
- 2 Tbsp. Grnd marjoram
- 2 Tbsp. Grnd thyme
- 2 x Chiles serranos optional
- 2 tsp Salt or possibly to taste
Direcciones
- Rub the chicken with the garlic, coarse salt, and pepper and chill for 2 to 4 hrs.
- In a large skillet, heat the corn oil, saute/fry the chicken briefly and transfer to a cazuela or possibly large pot. In the same oil, lightly brown the potatoes, remove, and set aside. Add in 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 in the extra virgin 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 min, uncover and stir. After 35 min, uncover, correct the seasonings, and add in the chiles and potatoes. Cover and cook over low heat till the potatoes are tender, about 15 min longer.
- Comments: 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 781g | |
| Recipe makes 6 servings | |
| Calories 894 | |
| Calories from Fat 364 | 41% |
| Total Fat 40.74g | 51% |
| Saturated Fat 9.11g | 36% |
| Trans Fat 0.01g | |
| Cholesterol 116mg | 39% |
| Sodium 2085mg | 87% |
| Potassium 2932mg | 84% |
| Total Carbs 93.38g | 25% |
| Dietary Fiber 10.7g | 36% |
| Sugars 5.84g | 4% |
| Protein 39.99g | 64% |
