4 to 6 servings
Pollo Oaxaqueño con Orégano y Ajo
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.
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Saw your show made the chicken outstanding.
Thank you Ed!
Hey Pati great episode. I had a question is mandatory to add the chicken broth to the chicken?
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.
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.
Mil gracias Maria! Puedes hacerlo el mismo día o marinarlo por las 24 horas en el refrigerador.
Hi Pati !
Great episode! Do you think you can make the Chicken on a charcoal grill?
Absolutely, you can!
pati, great show! watch always! thanks
Thank you for always watching!
Do I pull the leaves off for the oregano or some sticks acceptable?
I pull the leaves off…
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!
Yay for your first Pati recipe 😉
30 cloves of garlic?????
Yes 🙂
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
Oh thank you for sharing the wine pairing! That is so great!
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?
I’m so glad you loved the chicken! Give it a try with turkey this Christmas…or go for this recipe https://patijinich.com/thanksgiving-turkey/
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.
Oh no, you can give it a bit more time or simply raise the oven temperature in the last 10 minutes.
I can’t wait to try this meal!!
Enjoy!
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!
It should be the same amount of cooking time and technique.
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
Thank YOU for trying it, Teresa!
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.
I wish I could see the picture!
wow, that was wonderful, tasty, a definite keeper. every week I can’t wait to see next week treat. recommend this dish!
I’m so glad it was a keeper!
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.
I hope you enjoy it Gilberto, and I look forward to your comments!
I’m making this chicken right now for dinner. It already smells devine.
Enjoy!
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!!
Thank you for watching all day!!! And please say hola to your son from me.
This looks great! How do you do the variation your Father made so the chicken comes out crunchy throughout?
Oh! He just cut the chicken into much smaller bite size pieces…
I just saw this episode and printing out your recipe along with the corn salad and making it tonight!!
Thank you Pati!!
Yay! I hope you have a great dinner tonight!
Seen this recipe made today on PBS. Making it tonight.
Yay!
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!!!
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!
Hi there. Can I substitute dried oregano for fresh? Will it affect the flavor in a bad way?
Absolutely! You can use a third of the amount of oregano when using dried.
Pati,
I tried your chicken recipe tonight, and it was wonderful. Definitely will do it again soon.
Thanks for posting it.
Yay!!!
Can dried oregano be used?
Yes…and reduce the amount to 1/3 cup of oregano.
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.
Super!!!