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Ингредиенты
- 1 whole chicken about 3 cut into serving pieces
- 11 cloves garlic crushed
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground popper
- 2 tablespoons corn or vegetable oil
- 20 small new potatoes peeled
- ¾ cup red wine vinegar
- ½ cup olive oil
- 2 teaspoons salt
- 6 bay leaves
- 2 tablespoons dried thyme and marjoram
- 2 chiles
Инструкции
- The traditional way to prepare this chicken dish from Michoacan, is in a clay casserole dish covered with a sealing layer of ground corn or masa.
- Small bits of the corn mixture break off and add a thickening texture to the sauce. This modern version is much simpler to prepare.
- Rub the chicken with the garlic, salt, and pepper and refrigerate for 2 to 4 hours. In a large skillet, heat the corn oil, sautй the chicken briefly and transfer to a cazuela or large pot.
- In the same oil, lightly brown the potatoes, remove, and set aside. Add 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 the 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 minutes, uncover and stir.
- After 35 minutes, uncover, correct the seasonings, and add the chilies. Cover and cook over low heat until the potatoes are tender, about 15 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 998g | |
| Recipe makes 5 servings | |
| Calories 1217 | |
| Calories from Fat 535 | 44% |
| Total Fat 59.83g | 75% |
| Saturated Fat 13.86g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 2544mg | 106% |
| Potassium 3611mg | 103% |
| Total Carbs 111.07g | 30% |
| Dietary Fiber 12.1g | 40% |
| Sugars 6.92g | 5% |
| Protein 59.26g | 95% |
