Oregano fried chicken (Pollo al oregano) from Oaxaca: Home Cooking from the Heart of Mexico (page 192) by Bricia Lopez and Javier Cabral

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stepharama1 on April 11, 2025

    The technique of boiling and then frying the chicken produced a yummy, moist and very flavorful result. I used about half the weight of chicken (thighs only - not a whole chicken as directed) and almost the entire amount of spice paste (rather than half) and thought the flavoring was correct. Therefore, I would be sure to double the spice paste if I was cooking the entire weight of chicken - since I like perky flavors.

  • jaxcap on September 09, 2023

    The chicken had amazing flavor, the potatoes not so much. It was probably my fault for steaming the potatoes in a pressure cooker to cook them though, next time I'd boil them with salt or something.

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