Oaxacan Chicken with Oregano and Garlic
Pollo Oaxaqueño con Orégano y Ajo
Recipe Yield
4 to 6 servings
Cooking time
1 hour 15 minutes
Rate this recipe
Ingredients
- 30 garlic cloves
- 1 cup fresh oregano leaves
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 1 1/2 teaspoon kosher or coarse sea salt
- To taste freshly ground black pepper
- 1 3-pound chicken cut into 10 serving pieces breasts cut in half
- 1 1/2 cups chicken broth
To Prepare
- Preheat oven to 450 degrees Fahrenheit.
- Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.
- Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.
- Place in the oven and bake for 15 minutes. Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.
Comments
201comments inOaxacan Chicken with Oregano and Garlic
Benton Looney
Aug 22
Thank you for making life so much Happier. I make a large flan you can cut like a cake. Thank you so so much for your inspiration.
Pati Jinich
Sep 28
Thanks to you for following 🙂
Caroline
Aug 09
I marinated the chicken overnight & baked it this morning for dinner later. My home smells wonderful & so much for dinner. My chicken thigh breakfast was delicious!
Pati Jinich
Aug 18
Yay, I can smell it now as well, yum!
Eliza
Jan 23
I found your show by pure coincidence and started watching it a few hours ago. This recipe is from one of the first episodes I watched and Im obsessed! Trying this for dinner tomorrow. Mil gracias! For showcasing Mexican cuisine and sharing your recipes! Todo se mira delicioso! Saludos!
Pati Jinich
Jan 27
So happy that you found me Eliza! Hope you like this recipe and many others 😉
David Kuntz
Aug 29
Similar to “chicken with 40 cloves” but adding oregano and lime. Like the depth of flavor. Would have liked it with some spice but it is a winner nonetheless !
Pati Jinich
Sep 04
So glad you liked it David, yay!
Sara Goverman
Aug 25
What if I can’t find fresh oregano leaves? How should I substitute if I use bottled oregano?
Thank You
Pati Jinich
Sep 04
Or course Sara, you can go ahead and use dried oregano instead, just remember that 1 tablespoon of finely chopped fresh oregano equals 1 teaspoon of dried oregano, so for this recipe use 1/3 of a cup of dried instead of 1 cup of fresh oregano. Enjoy!
Lola
Aug 25
I’ve made this recipe a few times for dinner guests. Everyone loves it! So delicious
Pati Jinich
Sep 04
So glad to hear, gracias Lola 🙂
Patty
Jul 23
Pati my husband is so glad I found your show. You have inspired many wonderful dishes. This chicken was so very good especially with the grilled corn salad.
Pati Jinich
Oct 05
So glad you guys liked it, un abrazo to both!
Michelle M
Feb 19
My husband and even the kiddos loved dinner tonight. The chicken was juicy and they loved the smell coming from the kitchen. I’m definitely going to save this recipe for sure. Thank you!
Pati Jinich
Mar 09
So glad to hear, hugs to all!
Chris w . Snohomish wash.
Feb 18
This is one of patti’s finest ever and I try a lot of your recipes.. hands down folks you have to do this one ! It’s easy and fun and the flavor is oh so incredible..
Pati Jinich
Mar 08
Thanks for the great review Chris!
Stacey K
Jan 06
I can’t keep from getting emotional as I say this but, just recently I found out that I am Mexican, not Italian as I’d been told for 40 years, so I’ve been immersing myself and my two little boys in Mexican culture and cuisine to find out who we truly are and I have loved the recipes on your site because they’re authentic, they are easy to make in the States and they come with a history lesson so I can show my boys, THAT is where you come from, the pride and strength that’s in you is more than good food. I don’t have the special cooking tools yet, -but I’m determined that I will, and I’ll master these recipes just as if I had an Abeula teaching me my whole life. I’m so excited to have found your site and show. It’s taught us so much. This recipe is awesome, I was surprised to see Mexican food that used garlic and oregano, it was really good. I had seen in previous comments someone said it went well with the green poblano rice and they were right, it was the perfect meal.
Pati Jinich
Jan 07
Aw Stacey, thanks so much for this sweet message, it is my pleasure!
Tripaanz
Aug 23
Looks soo wonderful! I can’t wait to make it myself.
Pati Jinich
Sep 05
You are going to love it!
Brenda
Aug 19
I have made this recipe many times, and it is now in regular rotation at our house. I use eight bone-in thighs, and it works beautifully. I have it with your favorite green rice (with poblanos), and it makes an outstanding meal. Actually two meals, as I save half for leftovers (easily reheats in oven, and rice in the microwave). The aroma as it cooks is fabulous. When I serve it to friends, it always gets rave reviews. Outstanding recipe. Thank you, Pati!
Pati Jinich
Sep 05
Thanks so much for your kindness Brenda, so glad everyone likes this yummy chicken recipe!
Demarie
May 08
I thawed 3 sad chicken thighs that had been in freezer, and wow! They came to life with this recipe. I used marjoram and thyme from my garden plus some dried Mexican oregano. Love the technique—so smart, and I’ll use that again and again. Made this with your mashed potato cazuela (also Yum!) and a salad. Thanks pati!
Pati Jinich
May 15
Oh, yummy combination, now I want t make these 2 recipes together as well, gracias!
Steve McGovern
Nov 16
THE BEST sheet pan dinner EVER!! Watching your show is both refreshing and inspirational!! I’ve cooked more than 45 years, some professional, mostly home and entertaining. Thank you so much for your smile and style bringing happiness to the kitchen! Bless you. A fan forever!
Pati Jinich
Jan 02
Aw Steve, this is very sweet of you, thank you!
Steve McG.
Nov 11
Spectacular!! What a wonderful way to showcase a regional recipe. Thank you!
Pati Jinich
Dec 28
My pleasure, so glad you liked it Steve 🙂
Hope Smith
Aug 24
This dish is really yummy. Plus I made a jicama-pineapple salad with a bit of lime-chili spice to accompany it. Easy to make and delicious!
Pati Jinich
Sep 18
What a great idea for a side, thanks Hope!
Bronwyn
Aug 04
I watch Pati’s Mexican Table in Australia and made this Oaxacan Chicken for my family and it was delicious. You make cooking mexican food fun and easy to cook. Thanks Pati
Pati Jinich
Aug 14
Thanks so much! So glad you have been tuning in, enjoying the show, and preparing some of the recipes, yay 🙂
Gib
Jun 21
What are your favorite side dishes to serve with this? I’m excited to try it this week!
Pati Jinich
Jul 04
Either a fresh salad like this one http://patijinich.com/avocado-watercress-and-pecan-salad/ or some yummy potatoes Gib maybe http://patijinich.com/chunky-chipotle-mashed-potatoes/ Enjoy!
Charlie A.
Feb 19
I make mashed sweet potatoes with some chopped pineapple and a side salad. A good slightly sweet counterbalance to the garlic and oregano. I absolutely love your television show, my mouth waters every episode, and there’s always a good laugh or two, thank you.
Pati Jinich
Mar 08
So glad to hear you enjoy the show so much Charlie, thanks for following!
Julie
May 28
This has my name all over it. You can never have too much garlic!
Pati Jinich
Jun 10
Agree! Enjoy it Julie.
Berta Ponce
Apr 24
Is this the one you said your father used to make?
Pati Jinich
Apr 25
It is another version of it 😉
Rosalinda V.
Mar 09
I have cooked many of your recipes and all I can say is WOW!! my family loves then all. It make me feel so great that I can bring so much happiness to my family and in the process I celebrate my family’s rich culture. Thank you for reminding us how great and versatile our food is!!
Pati Jinich
Mar 20
Thanks to you for your kindness Rosalinda! So glad the family has been enjoying these recipes, un abrazo to all!
Liz D.
Nov 03
Wow Pati!! Watched this episode w my gran and thought, “I can do that!” And I did!!! So easy and a huge hit with my parents! Saving this one for the recipe box! Since making this I’ve tried to cook at least once a week for mom and dad (college student stuck online @ home for this semester). Such a great recipe to boost my confidence! Thank you!
Pati Jinich
Nov 03
So glad you and your parents enjoyed this recipe Liz. Keep cooking and having fun 😉
Lissette
Oct 25
I bet this is fantastic on the grill!
Pati Jinich
Oct 27
Si!!! Go for it Lissette 😉
L'Tanya
Sep 28
This dish is amazing, the chicken is so moist and flavorful. Very simple to make.
Pati Jinich
Sep 28
So glad you liked it L’Tanya, thank you!
Rishav
Sep 12
Dear Pati, this is so simple and amazing. Going to impress my folks with this. Love your show. Lots of love from India!
Pati Jinich
Sep 17
Glad your are going to give this recipe a try Rishav. Greetings to India!
Wendy W
Sep 10
I made this last night and it was absolutely delicious! Thanks for the recipe.
Pati Jinich
Sep 17
So glad you enjoyed it Wendy 😉
Carmen Fuentes
Sep 08
I made this chicken and it was so good.It was a little bit brothy but it sure did taste good. I know I will make this chicken again.
Pati Jinich
Sep 17
Glad you liked it Carmen, thanks!
Anonymous
Jan 30
Can you use less garlic? And can you use white wine for this with the chicken broth?
Pati Jinich
Jan 31
Yes to the white wine…less garlic is OK, but it is the beauty of this recipe 😉
Laura L.
Sep 02
Delicioso!! I cooked this today. We love it. 100 % will make it again. Gracias Pati.
Pati Jinich
Sep 05
Thanks for letting me know Laura, this is one of my favorite recipes from Oaxaca 🙂
Marq
Aug 31
Super easy and delicious. The garlic turns sweet and nutty. I used a little more lime because I love citrus. The gravy it makes is great over rice. Great to use if you have lots of fresh oregano in your garden.
Pati Jinich
Sep 05
So glad you liked it Marq 😉
Terry
Aug 26
If i am using dried oregano should i use a whole cup? 1/3; 1/2?
Pati Jinich
Sep 06
As you know, dried oregano is much stronger, use just 1/2 cup Terry, good luck!
Lashonda
Aug 25
On the table tomorrow thank you so much.and I love garlic on everything.
Pati Jinich
Aug 26
Wonderful! Enjoy it Lashonda 😉
Darlene
Jul 01
I am afraid to make this because of all the garlic. Is it overpowering?
Pati Jinich
Jul 04
It is actually not overpowering at all, but very flavorful. Go for it Darlene 😉
Lenore
Jun 28
Hello Pati, I’m very much looking forward to making this recipe. There’s no mention of baking the chicken covered though, so I’m assuming just leave it uncovered?
Thank you!
Pati Jinich
Jun 30
You are right Lenore, no covering, unless you feel that towards the end that it is browning to much, then just throw a piece of foil on top. Enjoy!
Traci Wolfensperger
May 28
Is the number of garlic cloves really 30, I just wanted to double check.
Pati Jinich
May 28
Yes Traci 3-0 so thirty 🙂 🙂
Joel E.
Apr 18
I’ve recently discovered your show during all this crazy lockdown-and you have been such a pleasure to watch (plus your food makes a bland day beautiful)!! This chicken takes me back to the vibrant streets of Oaxaca and the friendly people there. Thank you for sharing your smile and your gift of beautiful cooking!
Pati Jinich
Apr 19
Thanks so much Joel for the kind words, glad to read this recipe brought back memories from amazing and magical Oaxaca. Stay safe and strong!
Joseph
Oct 04
Hola !! Pati , ya know well we will know, looks like this recipe would work with 16 20. fresh shrimp shell wit heads on legs removed sizer cut down back to devain shell left on what da ya think ??? better 10 12s. or a split lobster tail ?? gotta try it ,,
Pati Jinich
Oct 11
Go for it, Joseph!
Melissa Meier, Colorado
Oct 02
Hello Pati,
I love your show! I sit and drool all over my couch while watching you cook! I love that you have your sons involved…cant wait to see Juju’s cooking show some day! Going to make this recipe tonight for dinner…so excited! I also made the Pan de Yema….so so good! My pups also loved it, we call it pan de Emma (after my puppy). Thank you so much for answering the call to show us how to cook with so much passion! You have been such an inspiration for me, I have changed how I shop and have invested in more kitchen equipment…such as a good blender! Thank you so much for just sharing your light with us! Muchas gracias!
Pati Jinich
Oct 03
Oh I love that…Pan de Emma! And thank you so much, Melissa!!!
Laura DeLeon
Sep 29
Hi Pati!! My husband and I just discovered your show today and where have you been all our lives? Lol! This chicken is in my oven as we speak and the marinade smells amazing! I was disappointed my local market was out of fresh oregano but I bought dried oregano leaves instead. I cannot wait to try this phenomenal chicken! (Ps. I doubled the recipe and the other half of it is sitting in my fridge to make for dinner tomorrow night. I know I’m going to love it already! Thank you so much for the recipe and I am looking forward to making other delicious dishes from your show!
Pati Jinich
Sep 30
I’m so glad you guys found me, Laura…and that you started making the recipes right away!!!
Madelyn
Sep 28
Has anyone tried to make a version of this chicken in an air fryer?
Pati Jinich
Oct 10
I haven’t…but given it a go and let me know how it goes, Madelyn.
Lydia Ayala
Aug 20
Hi Pati…just wanted to let you know that i find your Oaxacan episodes fascinating. You are educating the world in that there is more to Mexican cooking than tacos & burritos! Rich culture! Bravo Pati!
Pati Jinich
Aug 22
Aww thank you so much, Lydia!
Todd M.
Aug 18
My family and I absolutely loved this chicken! AND, I made a spectacular second dish from it. After dinner, I was staring at the juices in the baking pan–all chickeny with so much garlic and oregano–and thought pasta. Saved the juice, skimmed off most of the fat, and refrigerated. A couple days later, prepped some skinless chicken breasts in a fresh batch of marinade and grilled on the BBQ for extra flavor. Meanwhile, I reduced the original juices on the stove with some white wine and added a bit of saved new batch marinade for freshness. Stirred in some leftover burrata milk and then a pat of butter to finish. Mixed sauce with pasta, sprinkled with romano cheese, and served with grilled garlic oregano chicken and a kale side–so good! I encourage your fans to try this (or some variation). You will not be disappointed.
Pati Jinich
Aug 19
YUM!
Lenore
Aug 08
Todd, that second dish sounds absolutely wonderful! Thanks for sharing that! Before your comment, I had not read any reviews on Pati’s recipe. I’m planning to make this next week, for company, but thought I should make it for my husband and I beforehand just to be sure it’s a keeper.
Appreciate your comment!
Nathan Garland
Aug 02
This chicken was great! I marinated overnight and grilled it instead of baking, since it’s too hot in TX to have the oven on 450, but it was wonderful.
Pati Jinich
Aug 02
Oh grilling is a great alternative, Nathan. Enjoy the rest of your summer.
Betti
Jul 20
Hello pati,
What brand of olive oil do you use?
Pati Jinich
Jul 22
Any brand is great…I just use what is at my local market, Betti.
JUDITH STANFORD
May 15
awful disappointment. Finally had oregano and made but skin not cooked on chicken and so much better without skin or change recipe. Very disappointed.
Pati Jinich
May 21
I’m so sorry to hear you didn’t enjoy the chicken, Judith.
Anonymous
May 30
I would say you probably didn’t follow the directions. The very hot oven and timing is necessary
Frances
Sep 08
I followed the recipe except I baked at 475, the chicken had very little color so I put it in the broiler before add the broth.
Anonymous
Oct 03
My chicken after being at 459 did the same thing, to much moisture, bagged chicken has a lot of water. I didn’t add the chicken stock right away and added less. Chicken came out crispy and moist.
Anne
Apr 23
Every Sunday I make this with my fiancé. I love it paired with cacio e pepe. Gracias, Pati!
Pati Jinich
Apr 24
Oh what a yum pairing, Anne!
Michell
Apr 18
Delicious and easy! I made it with the corn salad as a side. I added asparagus to the corn, it’s in season. You can marinate the chicken the night before, and when you come home from work just put it in the oven. I set aside some of the marinade and added it to the vegetables, wow! I will be making this again.
Pati Jinich
Apr 18
I’m so happy to hear you had a yum dinner, Michell!
Ivonne
Apr 15
I just made this chicken, it was fenomenal!! and i paired it the the corn salad, AMAZING. I have to agree with you Pati, they do complement each, and it was delicioso😋. Thanks again for sharing this delicious side of Mexico.
Pati Jinich
Apr 17
Thank you for giving the recipes a try, Ivonne! I’m so happy you enjoyed them.
Ellen T.
Apr 14
Buenos Dias, Pati!
My husband and I love your show, and your delectable recipes. What do you recommend as a side dish for the Oaxacan Chicken with Oregano and Garlic?
Thank you:)
Ellen
Pati Jinich
Apr 14
This goes great: http://patijinich.com/pati_2020/grilled-corn-salad/ or this http://patijinich.com/pati_2020/jalapeno-garlic-crispy-potatoes/ or really anything!
Kreigh
Apr 13
Made this recipe tonight and it was AMAZING. So much flavor and our home smells fantastic. Will make again for sure!
Pati Jinich
Apr 14
Oh isn’t the smell amazing…so glad you loved it, Kreigh.
Julie
Apr 13
Pati. LOVE your show! I’m interested in knowing which food processor is used on the show and is this one that you would recommend for home use?
Pati Jinich
Apr 17
Thank you Julie! I use a Cuisinart food processor.
Tori
Apr 09
Can I use jarred, minced garlic? I’m lazy.
Pati Jinich
Apr 12
Go for it, Tori.
Tim I.
Jan 03
I just have to repost after making this tonight that this is a dish that will be made in our house once a week! Absolutely tender meat with a crunchy skin. Well done recipe, and my whole family thanks you!!!!
Pati
Jan 04
I’m so happy to hear this will be a weekly occurrence, Tim!
Tim I.
Jan 03
My wife and I are making 2 pans of this tonight! Can’t wait!
Pati
Jan 04
Yay!!!
Lona
Nov 28
I have fun with, cause I found just what I used to
be having a look for. You have ended my 4 day long
hunt! God Bless you man. Have a great day.
Bye
Pati
Nov 29
So glad you found the recipe, Lona.
Seanae Perez
Nov 07
If someone hasn’t asked already , how do you recommend doing this recipe skinless ? I love this skin but I need to cut back for health reasons *sad face haha would it work better in a skillet if I do skinless but it won’t char ? thank you !
Pati
Nov 07
You can just follow the recipe as is even with skinless chicken, Seanae. Enjoy!
Liz
Oct 13
Hola Pati
Where can I see your videos?
Pati
Oct 16
You can find them on Amazon: https://www.amazon.com/gp/video/detail/B072185NT3 or your local PBS station: https://www.tracmedia.com/LOL/PatisMexicanTable2/
Lourdes Benjamin
Oct 10
Hola Patti,
Can’t wait to cook this chicken dish. I love the ingredients and will let you know how it turned out. Thank you so much for sharing your amazing recepies.
Pati
Oct 13
I hope you love it Lourdes!
Joan Traffas
Oct 09
Pati
The food processor you used in this recipe looks interesting–adjustable, efficient–what kind is it?
Joan Traffas
Pati
Oct 17
Hi Joan! It’s a cuisinart.
Charles
Sep 09
It’s in the oven cooking now! Can’t wait to see how it comes out.
Pati
Sep 10
Oh I bet your house smells delicious right now, Charles 😉
raghuraman jayaraman
Sep 06
Mouth watering delecious recipe heard u say ur fathers fav recipe enjoyed evry bit of chicken
Pati
Sep 06
So happy you loved every bite of it, Raghuraman!
Jacques
Aug 08
watched the episode for this dish twice read and re read the have made this dish twice it is flavorful but the liquid is not cooking off like you showed
Pati
Aug 09
Sometimes ovens are all a bit different… give it a bit more time or raise the oven temperature in the last 10 minutes.
Maygan
Jun 18
This is one of my families favorite meals! Thank you so much!
Pati
Jun 19
Yay! Thanks for sharing, Maygan.
Howard Ellegant
May 24
¡Esta receta me encanta! What do you think about grilling the chicken directly on my gas grill’s solid cooking grate without a pan underneath? I wonder about adding the chicken broth since there would be no pan. Maybe brining the chicken in chicken broth before preparing it for the grill? Or I could use a pan and use the grill like an oven.
Gracias
Pati
Jun 01
You can totally cook it on the grill, and skip the broth, not necessary there. Enjoy, Howard!
Ginger
May 07
So happy to see your James Beard award!
Watched Pati Jinich marathan on PBS this weekend and this recipe was included.
Love the background trips and seeing the original cooking in the cities!
Thanks for a great food and learning show!
Pati
May 09
Thank you Ginger…I’m so happy you enjoy the show.
susan murphy
May 07
Just watched this episode, can’t wait to make this!! Bought chicken yesterday, so to marinate tonight!
Pati
May 07
Yay…enjoy the chicken, Susan!
Lisa Kronawetter
May 06
Hi Pati!
I’ve been reading u on the internet for awhile, now I’m watching on the Amazon channel and I have the garlic chicken in the oven. I would love to go on a trip with you to Mexico! Any thoughts on a foodie trip?
Thank you!! Gracias, Danke!
Pati
May 07
No plans for a trip yet…but I’ll let you know and enjoy the chicken, Lisa!
Lana Compala
May 05
What if I use bone in? Does Cooking time/temp change? And i love your show!!!
Pati
May 06
Oh I do use bone in chicken in this recipe…so no changes 🙂
Martha
May 01
Can I substitute dry oregano for fresh? And how much of the dry oregano?
Pati
May 02
Yes you can use dried instead of fresh…use a third of the amount, so 1/3 cup.
Adele Butler
Apr 22
Seen this episode twice & we will be making it really soon. U inspire us with UR cooking 😊
Love UR cooking show👍🏻
Pati
Apr 23
Thank you so much Adele! I’m so happy to hear that you are inspired.
Ed
Feb 23
Saw your show made the chicken outstanding.
Pati
Feb 26
Thank you Ed!
Anais
Feb 17
Hey Pati great episode. I had a question is mandatory to add the chicken broth to the chicken?
Pati
Feb 22
Hi Anais, you can use chicken broth or vegetable broth, if you don’t want to add broth, just add some water…it helps keep the chicken super moist inside.
Maria Anguiano Gutiérrez
Feb 11
Hola Pati, acabo de ver esta receta y mi esposo se le antojó muchísimo el pollo, mi pregunta es si lo tienes que marinar por las 24 horas o solo puedes prepararlo y hacerlo el mismo dia?
También me pregunto cómo puedes comer de todo y estás tan delgada?
Me encanta ver tu programa porque promueves mucho nuestro hermoso país, me haces sentir muy orgullosa de mis raíces, Gracias por eso.
Pati
Feb 16
Mil gracias Maria! Puedes hacerlo el mismo día o marinarlo por las 24 horas en el refrigerador.
Barb Chillot
Jan 27
Hi Pati !
Great episode! Do you think you can make the Chicken on a charcoal grill?
Pati
Jan 31
Absolutely, you can!
johnschef77@gmial.com
Jan 22
pati, great show! watch always! thanks
Pati
Jan 23
Thank you for always watching!
Annette Ruby
Jan 18
Do I pull the leaves off for the oregano or some sticks acceptable?
Pati
Jan 19
I pull the leaves off…
Dean
Jan 16
Wow!
Prepared with the Ensalada de Elote Asado as per the episode.
My first Pati recipe. What a hit!
Thank you for sharing. I am now a fan!
Pati
Jan 16
Yay for your first Pati recipe 😉
Tsteve
Jan 13
30 cloves of garlic?????
Pati
Jan 15
Yes 🙂
Seanae Perez
Nov 07
The Asian markets sell a lot of peeled cloves for very cheap ! I always get my garlic from Asian markets because they already have it peeled in package in a little box , I want to say 50 or 60 cloves for $1 + change . If you have an Asian market near by check it out and see if you find some .
JE McDonald
Dec 31
This is company chicken ! Excellent !!
I am an Oklahoma wine maker. And this dish goes exceptionally well with Riesling/Gerwurztraminer blend.
Thanks, Patti !!!
Joe
Brio Cellars
Pati
Jan 02
Oh thank you for sharing the wine pairing! That is so great!
Mark
Dec 20
Hi Pati, we’ve just seen your show on @create for the first time and loved it! This recipe is one of the best, if not THE best recipes for chicken I’ve made. It’s simple (until my food processor quit), full of flavor and I can’t believe the result looked so much like the picture! Mom loved it also. She had me add a few more dashes of lime juice – we love citrus. Thighs were used for this first try but I have a package of drumsticks waiting for their chance! They will not be waiting too long. I recommended it to my sister who lives in San Antonio, TX, and she can’t wait to try it. Dishes like this make me want to change up my Christmas menu just a bit – maybe the garlic oregano sauce on the turkey?
Pati
Dec 21
I’m so glad you loved the chicken! Give it a try with turkey this Christmas…or go for this recipe http://patijinich.com/pati_2020/thanksgiving-turkey/
Jeannette
Dec 18
We are making now. However, our pieces of chicken aren’t crispy looking at all 🙁
And the broth doesn’t seem to be absorbing like your picture shows.
Pati
Jan 08
Oh no, you can give it a bit more time or simply raise the oven temperature in the last 10 minutes.
Joe
Dec 18
I can’t wait to try this meal!!
Pati
Dec 18
Enjoy!
D.J. Hernandez
Dec 11
Hola Pati, my wife and I love your show, I’m addicted to the coco-fish. I’m excited to try this recipe with codorniz but nervous about the baking time, any suggestions? Thanks for all your ideas!
Pati
Dec 22
It should be the same amount of cooking time and technique.
Teresa Stru
Dec 04
I can’t wait to try this. I have from that area. He is a horse jockey and opened a traditional Mexican restaurant as well here in Saratoga Springs NY.
THANKS for sharing
Pati
Dec 05
Thank YOU for trying it, Teresa!
Keith
Oct 20
I watched you make this on your show and decided to make it because it looked SO delicious. It was easy to make and was indeed delicious. I made mine with all chicken thighs though. I did marinade mine for the 24-hour time frame.
I wish I could share my picture of the finished product. We ate every single piece.
Pati
Oct 25
I wish I could see the picture!
Martha Munguia
Oct 19
wow, that was wonderful, tasty, a definite keeper. every week I can’t wait to see next week treat. recommend this dish!
Pati
Oct 20
I’m so glad it was a keeper!
Gilberto
Oct 17
You make cooking fun! Your program is also inspiring. It’s great to see a cook from ‘el DF’ putting all that delicious food on display for the world to see. I see the program occasionally in the Dallas area. My weakness and most favorite all time dish is mole ‘estilo DF’ with chicken. My wife is from Michoacan and mole from that area is very red, but I prefer the dark brown and slightly sweet type.(mouth watering). I am definitely going to try the recipe. I’ll get back with a comment too.
Pati
Oct 30
I hope you enjoy it Gilberto, and I look forward to your comments!
Michelle Ward
Oct 15
I’m making this chicken right now for dinner. It already smells devine.
Pati
Oct 19
Enjoy!
Kim Bates
Oct 14
My son (11) and i have been watching you all day on Create in New Orleans today. He loved seeing you and your sons in the kitchen together and as soon as he saw you make this he asked if we could go to the store and get the ingredients! He also loved watching you go everywhere and loved when y’all went for a swim in the beautiful water and now he wants to go there!! Thank you so much for this great recipe!!
Pati
Oct 20
Thank you for watching all day!!! And please say hola to your son from me.
Janus
Oct 14
This looks great! How do you do the variation your Father made so the chicken comes out crunchy throughout?
Pati
Oct 31
Oh! He just cut the chicken into much smaller bite size pieces…
Aaron Niño
Oct 14
I just saw this episode and printing out your recipe along with the corn salad and making it tonight!!
Thank you Pati!!
Pati
Oct 18
Yay! I hope you have a great dinner tonight!
Melissa Wiertsema
Oct 01
Seen this recipe made today on PBS. Making it tonight.
Pati
Oct 02
Yay!
Kathleen Tabb
Sep 30
I just ran into this show for the first time on cable. I’m having company and I will make this chicken. Off I go to the store. I definitely will make the burnt milk ice cream which was also featured. All summer I made homemade ice cream in honor of my mother who taught me to make ice cream. It’s great to have another idea!!!
Pati
Oct 02
I’m so happy you found the show Kathleen! It sounds like you had a delicious Summer, and I hope you enjoy the ice cream and chicken!
Delicia
Sep 27
Hi there. Can I substitute dried oregano for fresh? Will it affect the flavor in a bad way?
Pati
Sep 28
Absolutely! You can use a third of the amount of oregano when using dried.
Delicia
Oct 08
Pati,
I tried your chicken recipe tonight, and it was wonderful. Definitely will do it again soon.
Thanks for posting it.
Pati
Oct 12
Yay!!!
Maria
Sep 26
Can dried oregano be used?
Pati
Sep 28
Yes…and reduce the amount to 1/3 cup of oregano.
Jaclyn
Sep 25
I saw Pati’s show on LPB and had to try this! I was only able to buy half the required fresh oregano, and had to double the recipe to feed extra people with about 18 pieces of chicken, and it was HEAVEN!!! Delicious, chicken stayed moist. I lifted skin and shoved marinade in every cranny. I had to cook about 15 min longer due to large pieces, and I overcrowded the pan. I had to use a high edged, light colored aluminum pan, so I know a darker pan would have crisped the skin up better (at least with my oven). I also let it marinade for 2 hours. I will be making this again, it was amazing.
Pati
Sep 25
Super!!!