OAXACA'S Pollo al OREGANO | Mexican Oregano Chicken Recipes | Villa Cocina

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often cheaper than breasts.

Trim excess fat and skin from chicken thighs and place them skin side up in a non-stick skillet.

Pour in 1/2 cup of water and sprinkle with 1 teaspoon of kosher salt, add 1 bay leaf, 2 sprigs of thyme, and 5 sprigs of fresh oregano.

Bring to a boil over medium-high heat, then lower to medium heat to maintain a rapid simmer for 20 minutes.

Remove the lid and allow all water to evaporate, cooking the chicken fully.

In a mortar, grind 1/4 teaspoon of whole cumin seeds and 1/2 teaspoon of whole black peppercorns.

Add 2 tablespoons of dry Mexican oregano and 1 teaspoon of kosher salt, then 6 large garlic cloves and mash into a chunky paste.

Transfer the cooked chicken thighs to a separate dish and discard the herbs.

Combine the paste with 1/4 cup of avocado oil and 1 teaspoon of ground onion, whisk until combined.

Brush half of the marinade over the skin side of the chicken, then clean the skillet and brown the chicken skin side first over medium heat.

Brush the other half of the marinade on the other side of the chicken and flip once browned.

Let the chicken rest for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: