Oregano Chicken Recipe from Oaxaca by Bricia Lopez
I was sent a copy of Oaxaca by Bricia Lopez as part of the Abrams Dinner Party for Fall/Winter 2019. All Opinions are my own. I am pleased to share Chef Lopez’s Oregano Chicken Recipe.
I have to admit that I don’t really eat much, nor cook much Mexican food. It’s not because I don’t like it, but rather because I am allergic to peppers. Green peppers just make sick in ways I’d rather not discuss. With the hot peppers I just have to be in the room when they are cut open and my lips, then my tongue will start tingling. Before long I will have trouble breathing. It’s not good. Needless to say I really try to avoid being around them.
When I was sent Oaxaca to review I was concerned as peppers are such a staple in Mexican cooking. I looked through the book which focuses on the cuisine of this southeastern part of the country I was quite taken by the stories told and the beautiful photos.
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About Oaxaca:
Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
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About the Authors:
Bricia Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother’s kitchen. Lopez is the co-proprietor of Guelaguetza. Javier Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. They both live in Los Angeles.
Oregano Chicken Recipe
Serves 4 to 6
- 1 whole chicken, cut into eight pieces, trimmed of excess fat and skin*
- 1 TBS sea salt
- 2 TBS fresh lime juice
- 1 head of garlic, cloves separated and peeled
- 1/8 tsp peppercorns, about 19
- 1 TBS dried oregano
- 1/8 tsp cumin seeds
- 1 lb yukon gold potatoes, cubed and cooked
For the Roasted Romanesco:
- 4 cups Romanesco (or broccoli or cauliflower or a mix of both)
- 2 TBS olive oil
- 1 tsp salt
*I only had bone in thighs and legs so that is what I used
- Preheat the oven to 350
- Season the chicken with the sea salt and lime juice. Let sit for 10 minutes
Roast the Romanesco:
- Place the romanesco/broccoli/cauliflower on a baking sheet.
- Drizzle with the olive oil and sprinkle with salt.
- Roast in the preheated oven while the chicken cooks
Finish Making the Chicken
- Meanwhile in a mortar and pestle grind the garlic, pepercorns, oregano and cumin (I do not have a mortar and pestle so I just ran everything through my food processor)
- In a large skillet bring two cups of water to a boil and add the chicken.
- Cook for about 45 minutes removing any impurities as they rise to the top.
- Add the ground spices when the water evaporates.
- Lower the heat and stir constantly allowing the chicken to brown, scraping up every bit of brown on the pan.
- Toss in the cooked potatoes and allow them to get crispy.
- Taste and adjust seasoning if necessary and serve.
How Was the Oregano Chicken Recipe?
This was the most flavorful chicken we have eaten in a very long time. Seriously good. I can’t wait to make it again good. It is not a pretty looking meal but oh my word was it mind blowingingly delicious. I have another recipe – Chicken Fricasse – that is the same way. Packs a real flavor punch but just doesn’t present in a beautiful way. Don’t care – both of these recipes are so good I could eat them every night. They are worth the time it takes to cook them. If I had to rate them, Oregano Chicken would be number one.
