A specialty of Oaxaca, where fruit is often cooked with meat and poultry, this dish is easy and delicious. For a variation, try substituting pineapple slices for the oranges. This recipe is from Oaxacan cook Maria Conception Portillo, who collected over 250 Oaxacan home-style recipes.
- 1 chicken, cut into serving pieces
- 2 tablespoons corn oil
- 1 medium white onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 2 whole cloves
- 1 2-inch cinnamon stick
- 5 black peppercorns
- 3 sprigs thyme
- 2 bay leaves
- juice of 2 oranges
- salt to taste
In a large skillet, sautee the chicken in corn oil until golden.
Grind all the spices with the fresh orange juice, salt to taste, and about 1/2 cup water. Add this mixture to the chicken in the skillet, cover and cook over medium heat until the chicken is cooked through, about 35-40 minutes.
Serve with white rice, or add sliced potatoes to the chicken and juice mixture while it is cooking.
Winter sunshine: Mexican ways with citrus
Published or Updated on: January 1, 2001