Chicken In A Clay Pot

* Exported from MasterCook *

CHICKEN IN A CLAY POT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole chicken, about 3
-pounds, cut Into serving
-pieces
11 Cloves garlic, crushed
1 tb Coarse salt
1 t Freshly ground popper
2 tb Corn or vegetable oil
20 sm New potatoes, peeled
3/4 c Red wine vinegar
1/2 c Olive oil
2 ts Salt
6 Bay leaves
2 tb Each dried thyme and
-marjoram
2 Chiles serranos (optional)

Hey++just found this one in a Cookbook Digest. It
might work well in the Romertopf. Or the Chinese
sandy pots for that matter.

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, saute 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 chiles and
potatoes. Cover and cook over low heat until the
potatoes are tender, about 15 minutes.

Makes 6 servings.

From "Mexico the Beautiful" (Collins Publishers, $45.)

Posted by Stephen Ceideberg; October 22 1992.



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